Soup from frozen mushrooms. Mushroom soup from frozen mushrooms: cooking features, recipes and reviews

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 through the forest, breathe fresh air, listen to birdsong, 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 are already over, 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 from them you can cook a lot of delicious dishes according to simple and tasty recipes. I propose today to consider their various options.

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 and cut the carrots into strips, or even better, grate them 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 them into strips, or use a grater for Korean carrots, then the overall appearance of the 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 bell pepper to them. 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 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, and from all the rest - not very 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 the stewed vegetables to the pan. 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 carrots into smaller pieces. 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 the 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 didn’t have small vermicelli, something I didn’t keep track of, so I took spaghetti. Before putting it in the soup, I broke the long pasta into 4 pieces.

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 according to the following 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, all today's recipes are a match for him.

Creamy taste combined with the most delicate 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, I think that it will turn out just as good from frozen ones!

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

Cook and eat healthy.

Bon appetit!

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

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

Preparing for the process

For any food preparation, it is necessary to prepare thoroughly. All ingredients must be of good quality, well washed, nicely cut. Making soup is only half the battle. You need to be able to correctly and beautifully present the finished dish. The ingredients must match with each other.

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

Mushroom soup made from fresh, freshly picked mushrooms is richer and tastier. But frozen ones can also make an excellent dish. Mushrooms tolerate freezing well and retain their taste.

The good news is that you can cook all year round. Fortunately, finding them in various retail chains is not a problem. And if they are assembled by hand, then this is ideal.

classic soup recipe

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

The potatoes are peeled and cut into strips. Water is poured into the pan, about 2 liters, potatoes are put there and boiled over low heat.

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

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

Next up are the mushrooms. Ideally, if they were diced before freezing. But if this is not the case, then you will have to suffer a little. Frozen mushrooms are sent to the pan with potatoes (without defrosting). It is not recommended to defrost them. Otherwise, they will lose their taste and shape. And if you put them frozen, then the whole taste will come out in the future soup. As soon as the water boils, be sure to remove the resulting foam. Cooking time approximately 20 minutes.

5 tablespoons of mushroom broth are added to the roast and stewed for 10 minutes. Then everything is put in a saucepan, salted and peppered to taste. You can add your favorite seasonings if needed. Ready soup is cooked for another five minutes.

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

Mushroom soup with pasta

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

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

The onion is peeled and sent to the broth.

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

Potatoes are put in the prepared broth and boiled for five minutes.

Be sure to remove the resulting foam.

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

After 10 minutes, the soup is ready.

Delicious mushroom soup from frozen mushrooms with semolina

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

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

Peeled and diced potatoes are added to the future soup.

At the same time, onion, cut into half rings and carrots - straws are fried.

Roasted vegetables are added to the mushrooms.

Add bay leaf and semolina.

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

Boil the soup for five minutes. A delicious meal is ready. When serving, add sour cream and herbs.

Mushroom soup with frozen mushrooms based on tomato juice

This recipe is hard to find because only the most devoted lovers of frozen porcini mushroom soup make it.

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

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

Mushrooms are better to choose white. With them, the soup will turn out richer and more aromatic.

Soup puree

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

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

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

You can add croutons or sausage to the finished soup puree. Decorate with greenery on top.

Afterword

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

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

Ingredients depend on who likes what.

Some people sauté mushrooms with onions and carrots before making mushroom soup from frozen mushrooms according to the recipe. Then the frying is added to the boiling broth with potatoes. You will get an interesting and tasty dish.

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

mushroom soup recipe

Fragrant, tender, delicious mushroom soup made from frozen mushrooms - try to cook it according to our family recipe! Be sure to feed 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 forest mushrooms that are not very well cooked.

As a result, we often end up with an unintelligible mushroom-flavored brew 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 perfect mushroom soup, which was specially developed for making dishes from frozen mushrooms, porcini mushrooms or champignons- we will talk about it today in our article.
When starting to cook soup, arm yourself with patience and carefully read all the recommendations, because this is the only way to achieve the perfect result. So, let's begin!

Kitchen tools

Try to prepare in advance all the necessary appliances, 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 or more, deep bowls (several pieces) with a capacity of 300 to 800 ml, a large frying pan with a diameter from 23 cm, tablespoons, a large grater, teaspoons, a sharp knife, measuring utensils or kitchen scales, a wooden spatula, a cutting board and a kitchen potholder. Among other things, keep your blender or food processor with chopper ready to be able to properly process some ingredients.

Required Ingredients

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

Cooking sequence

Preparation

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

The first stage of preparation

1. Put the pan on medium heat and heat it up well.
2. We remove the mushrooms from the freezer and immediately put them in the pan.
3. Close the lid and simmer for about five minutes then pour in half of the sunflower oil.
4. We warm the mushrooms until completely defrosted, trying to prevent the ingredient from burning.
5. After that, put the mushroom mass in a bowl.
6. We put a pot of water or broth over medium heat, add bay leaf and salt, bring to a boil.

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

The second stage of preparation

Important! Such a soup can be easily prepared in a slow cooker: to do this, add both roast and potatoes to the boiling broth with mushrooms at the same time, and then set up the Soup or Baking program on your device for approximately half an hour. Taste 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 make awesome mushroom soup from frozen mushrooms! Pour it into portioned plates and do not forget to additionally decorate with fresh green onion feathers, young garlic and basil and cilantro leaves.

Mom prefers to add a teaspoon of butter and a little red chili to each bowl, but this is only worth doing if you and your family love spicy. You can store the soup in the pot in which it was cooked for about 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

Take a close look at the attached video on how to make a delicious mushroom soup from frozen mushrooms.

Finishing our conversation with you, I would like to offer you some more wonderful mushroom soup recipes with which you could diversify your mushroom menu and personal arsenal of culinary finds.

For example, prepare mushroom soup from dried mushrooms, which turns out to be simply unusually fresh, bright and incredibly tasty. In addition, do not forget to take on a wonderful, very simple, very popular with both children and adults.

In addition, I cannot but recommend the classic and fast, ideal for those who value their time, mushroom soup in a slow cooker. I have checked all these recipes countless times, so you can not be afraid of running into an unreliable guide.

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

Delicious frozen mushroom and potato soup

With this recipe for frozen mushroom soup, you can make two liters of a great aromatic treat. If you want to cook a larger portion, increase the amount of food according to the proportions.

Pour water into a saucepan and bring it to a boil. Throw frozen mushrooms without defrosting into water and cook for 15 minutes.

Peel the onion from the husk and chop finely.

Peel and grate the carrots or chop into thin rings.

Peel the potatoes, cut into not very large pieces and put in boiling water.

Fry onions and carrots in a pan in a small amount of vegetable oil. It is not necessary to fry them, if you like the taste of real fresh vegetables, just put them in the pan along with the potatoes.

When the soup boils, you will need to add salt and spices to taste.

It remains only to bring the soup to readiness for another 15-20 minutes and you can serve it to the table. Before serving, you can add a little greens and sour cream.

Mushroom soup from frozen mushrooms with beans is prepared very simply and does not require special preparation of products. The exception is dry beans, which will need to be soaked in advance. Place the beans in a comfortable bowl or deep plate and cover with cold water. Leave for 6-8 hours, after which you can start preparing soup or other bean treats.

To prepare the soup you will need:

• Frozen mushrooms (any) - 200-300 gr
• Beans - 100 gr
• Carrots - 1 pc.
• Onion - 1 pc.
• Greens (mixed) - 1 bunch
• Salt and pepper - to taste

Put the washed soaked beans in a 2-3 liter saucepan and cover with water. Put on medium heat and cook until tender for 30-35 minutes.

When the beans are well boiled, add frozen mushrooms - they can be dipped into the soup immediately from the freezer without defrosting.

Peel carrots and onions and cut into small pieces. Add vegetables to frozen mushroom soup, salt a little and add your favorite spices - pepper, bay leaf and others.

Cook the soup for another 10-15 minutes over medium heat. During this time, finely chop a bunch of fresh herbs and divide into two parts. One part should be used to add to the soup during serving, the other will need to be added to the soup as soon as it is cooked.

Ready soup is best served at the table not immediately - let it brew a little.

To prepare this soup you will need: 200 grams of frozen mushrooms, 50-60 grams of vermicelli, 1 potato, 1 onion and 1 carrot.

Pour a liter of cold water into a convenient saucepan, bring it to a boil and lower the frozen mushrooms into it.

When the mushrooms boil, remove them with a slotted spoon, cut into small pieces and return to the soup.

You can cook soup from frozen mushrooms and noodles very quickly if all the vegetables are chopped into small pieces or grated. Peel potatoes and chop into thin strips.

Peel the carrots and onions and cut into thin rings or cubes.

Heat a little vegetable oil in a frying pan and lightly fry the carrots and onions so that they soften. Put the potatoes, carrots and onions in the mushroom soup and cook until tender.

Pour a little vermicelli into the almost ready soup, mix, bring to a boil and cook for another 3-4 minutes.

Add salt and spices to taste and serve.

Fresh or frozen mushroom soup with onions is a very simple, but incredibly tasty and aromatic dish.

To make this easy soup you will need the following ingredients:

• Mushrooms frozen or fresh - 300 gr
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs
• Salt and pepper - to taste
• Fresh herbs - optional

Pour water into a saucepan, put frozen mushrooms in it and put on medium heat. If you are using fresh mushrooms, wash them first, cut into not very large pieces and also put in a pot of water.

Peel the potatoes, cut not very large and put in a boiling soup.

Chop the onion into thin rings and fry in a pan until a light golden hue. Peel and grate carrots.

Add the fried onion to the soup and cook for another 10 minutes. Add carrots to the soup, bring to a boil and remove from heat.

Serve soup with fresh or dried herbs.

Delicious frozen mushroom soup with grits

To diversify your daily diet, you can cook a delicious and very satisfying soup with frozen mushrooms and cereals. You can take pearl barley, rice or buckwheat - according to your taste.

• Frozen mushrooms - 300 gr
• Any cereal - 0.5 cups
• Potatoes - 3 pcs
• Carrots - 1 pc.
• Onion - 1 pc.
• Salt and pepper - to taste
• Greens - to taste

If you take rice or pearl barley, it will need to be washed well and soaked in advance in a small amount of water. Buckwheat or wheat groats can be added without additional preparation and soaking.

Put frozen mushrooms in a saucepan, pour water over them and put on medium heat. Do not defrost mushrooms before cooking!

While the mushrooms are cooking, you will have enough time to prepare the vegetables. Wash the potatoes and cut into not very large pieces. Cut carrots and onions arbitrarily - into cubes or rings. Add the grits to the boiling soup and cook over medium heat until tender. It remains only to put potatoes, carrots and onions in the soup and bring the soup to readiness.

If you are cooking with pearl barley, it is best to boil it in advance, and after the soup is ready, add it and boil for a few minutes.

This will help reduce the time it takes to prepare the soup.

Before serving, sprinkle hot soup with herb grits and add a spoonful of sour cream, mayonnaise or yogurt. Bon appetit!

Mushrooms differ from products of plant and animal origin, occupying a special niche. They fill the body's need for amino acids, without "giving" bad cholesterol. Including them in the diet will help to make it balanced while following diets, fasting, vegetarian food. To be able to eat these products year-round, they are harvested for the winter by drying, preserving or freezing. Mushroom soup from frozen mushrooms turns out to be tasty, fragrant, does not require much effort and time to cook. So that the use of this dish in food does not threaten trouble, you need to know some rules.

Cooking features

Frozen mushrooms can be purchased at the store or prepared for the winter with your own hands. Knowing a few points will make the soup of them tasty and healthy.

• Freezing your own mushrooms is worth it only if you are sure of their safety. Forest gifts growing near highways and in ecologically unfavorable zones do not meet these criteria.
• Not all mushrooms are suitable for making mushroom broth, but only the first category. White and champignons are especially good for this. It is advisable to freeze them fresh so that they give all their flavor to the soup when cooking. Other mushrooms should be boiled until tender before freezing. If this was not done before freezing, then before cooking, mushrooms (except for champignons, mushrooms, chanterelles, honey mushrooms, aspen mushrooms, boletus mushrooms) will have to be boiled separately for 40 minutes.
• Mushrooms cannot be frozen and thawed repeatedly, so they must be divided into medium-sized portions before being placed in the freezer. If, after defrosting the mushrooms, you could not use them all, then the leftovers will have to be thrown away.
• When purchasing frozen mushrooms from the store, try to make sure they have not been defrosted. The presence of snow or water in the package indicates that the product was stored incorrectly, it is better to refrain from buying it.
• Do not add a lot of spices to mushroom soup. Mushrooms themselves have a pronounced aroma that does not need to be supplemented. Fresh greens will help to shade it, emphasize - cream, butter, cheese. You can put a little pepper, bay leaf.
• Soup from frozen mushrooms can turn out to be insipid, since they do not contain sugars, salts, acids. To improve the taste of the first dish, you can add a little sugar, tomatoes, pickles to it, season it with sour cream, garnish with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, after adding the ingredients to it. Mushroom broth, water, as well as vegetable, meat, chicken broths can be taken as a basis. There are recipes that use milk as a liquid base. Delicious from mushrooms, soups of a creamy consistency are obtained, thickened with flour, melted cheese or other products. The technology for making frozen mushroom soup will depend on the specific recipe.

Easy frozen mushroom soup recipe

• frozen mushrooms (porcini, champignons, chanterelles, mushrooms) - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• potatoes - 0.5 kg;
• butter - as needed;
• salt, pepper - to taste;
• water - 1.5 l.

Cooking method:

• Mushrooms, without defrosting, pour into a saucepan, fill with water and put on a slow fire.
• Peel potatoes, cut into small cubes.
• When the water in the pot with mushrooms boils, dip the potatoes into it.
• Peel the carrots, chop on a coarse grater.
• Remove the husk from the bulb. Cut the vegetable into small pieces.
• Melt the butter in a frying pan, put the onion. Fry it until golden brown.
• Add carrots, fry it with onions for 5 minutes.
• 10-15 minutes after laying the potatoes, add vegetable fry to the soup. Salt and pepper it to taste. Boil 5 minutes.

When serving, season the soup with sour cream, sprinkle with herbs. If you do not eat animal products, you can use vegetable oil instead of butter, replace sour cream with a thin slice of lemon, a small spoonful of tomato puree.

Chicken and frozen mushroom soup in a slow cooker

• chicken leg - 0.25 kg;
• frozen porcini mushrooms - 0.2 kg;
• water - 2 l;
• sweet pepper - 0.2 kg;
• carrots - 100 g;
• onions - 100 g;
• potatoes - 0.4 kg;
• vegetable oil - 40 ml;
• salt, pepper - to taste.

Cooking method:

• Wash the leg, put on the bottom of the multicooker container, fill with water.
• Start the Soup program by setting the timer to 1 hour.
• Peel the carrots, cut into small cubes or straws.
• Also chop the onion.
• Pepper free from seeds, cut into strips.
• 40 minutes after the start of the program, remove the leg, put in the broth peeled and cut into cubes of one and a half centimeters, potatoes, frozen porcini mushrooms. If they are frozen whole, let them thaw, chop, and only then put them in the broth. Salt, pepper, cook until the end of the program.
• Pour the soup into a separate bowl.
• Separate the chicken meat from the bones, cut into small pieces, dip into the soup.
• Wash the bowl of the multicooker, wipe dry with a towel.
• Pour oil into the bottom, set the program "Frying" or "Baking".
• Put carrots and onions in the multicooker bowl, fry them for 10 minutes.
• Add pepper, continue frying for 5 minutes.
• Pour the roasted vegetables over the soup. Change the program by selecting a mode that allows you to cook first courses. Boil for 1 minute, then leave for 10 minutes in the heating mode.

Soup according to this recipe can be prepared not only from mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Mushroom cream soup with frozen champignons

• milk - 1.5 l;
• frozen champignons - 0.5 kg;
• potatoes - 0.5 kg;
• butter - 50 g;
• mushroom seasoning (optional) - to taste;
• salt, pepper, fresh herbs - to taste.

Cooking method:

• Defrost the mushrooms. Place in a sieve to drain excess liquid.
• Fry in butter, sprinkling with seasoning to enhance the taste and aroma.
• Peel the potatoes, cut into cubes, put in a saucepan.
• Pour in water and boil until soft.
• Drain the water, add a glass of water and mushrooms. Blend with an immersion blender until smooth, return to stovetop.
• While whisking and warming, add the remaining milk. Part of it can be replaced with cream for an even more delicate taste.
• Salt, season to taste, add finely chopped greens with a knife. Bring to a boil and pour into bowls.

To give the soup a slight sourness, you can put a slice of lemon or tomato in it. It goes well with olives, which can be added to each plate separately, cut into thin rings.

Mushroom soup from frozen mushrooms with tomatoes

• frozen mushrooms (preferably champignons) - 0.5 kg;
• water or meat broth - 2 l;
• onions - 150 g;
• potatoes - 0.3 kg;
• meat or chicken (boiled) - 0.2 kg;
• tomatoes - 0.3 kg;
• greens, salt, pepper - to taste;
• vegetable oil - as needed.

Cooking method:

• Defrost the mushrooms. When excess liquid drains from them, cut them into small cubes.
• Cut the boiled meat into the same pieces.
• Pour boiling water over the tomatoes, remove the skin from them. Cut out the seals in the area of ​​​​the stalks. Cut the tomato pulp into slices.
• Onion, freeing from the husk, cut into thin half rings.
• Peel the potatoes, cut into medium-sized cubes.
• Heat oil in the bottom of a non-stick pan. Put the onion in it, fry until golden brown.
• Add mushrooms. Fry for 5 minutes.
• Add tomatoes. Fry them for 5 minutes along with mushrooms and onions.
• Put the potatoes and meat in a saucepan, pour the broth.
• Bring to a boil and cook for 15-20 minutes.
• Let stand with the lid closed.

If you use water instead of broth, do not forget to salt the soup, add pepper to it. The taste of the soup made according to this recipe is a little unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with potatoes.

Mushroom soup from frozen mushrooms can be prepared according to various recipes. All variants of the first course will have a unique taste, which depends not only on the recipe, but also on the technology.