Soup puree from a mixture of frozen vegetables. Mushroom soup-puree of white frozen mushrooms

Puree soup is made from mashed vegetables, cereals, mushrooms, meat, poultry and fish. This is a dense, nutritious dish that has excellent taste, and no less beautiful appearance.

It is absorbed by the body much better than regular soup. And therefore, all its variants are used in dietary and baby food. Such options are not only useful, but also quite high in calories.

Preparing them is easy enough. Meat, vegetable and mushroom broths are used as the basis. Vegetables are boiled and mashed with a blender. To give a creamy texture and a richer taste, cream, sour cream, milk, egg yolks or butter are added to them. The first dishes with their addition have a creamy structure and are called so.

In Russia, they are prepared from peas, lentils, spinach, cauliflower, and, of course, mushrooms.

Our region is painfully rich in them! Which of them just do not grow in the vastness of our vast country. Starting from early spring, and ending with the first snow, they can be collected in the forest.

We collect and prepare, and then we prepare delicious rich first courses, one of which we will cook today.

Since we like to cook from them not only in season, but also in winter and spring, we dry and freeze them. How to cook I already told in one of the notes. And also new articles have appeared where you can read about recipes from and mushrooms.

Also very tasty are the first courses from fresh representatives of the forest kingdom, especially in the form of mashed potatoes. And the most delicious they are, of course, from the most noble representatives of this class - from whites.

Of these, we will cook today. I froze a lot of them, it was a fruitful year! Therefore, I will cook from my own.

But if you don’t have exactly white ones, then it’s okay, absolutely any will do. For example, mushrooms. They make simply great-tasting first thick dishes.

Cream soup of porcini mushrooms - step by step recipe

We need for 5-6 servings:

• white frozen mushrooms - 500 gr
• potatoes - 3 pcs
• onion - 1 pc.
• cream 30% - 150 ml
• salt - to taste
• butter - 50 gr

Cooking:

1. Cut the onion into small cubes and fry in butter until golden brown. You can also fry on vegetable oil, but butter gives just an amazing aroma, delicate and rich taste.

If you cook, for example, with champignons, then they can also be fried with onions. But for whites, this is not at all a mandatory procedure. Although, as an option, you can use it, it will also be delicious.

2. Add half a glass of hot water, and without reducing the heat, continue to cook first, and then fry again, until transparent.

So the onion will steam more strongly and give all its flavor to the soup.

3. Pour 2 liters of water into the pan. Bring to a boil and send the frozen mushrooms there. It is not necessary to defrost them for this, so that they do not soften and break apart.

Before freezing them, I already thoroughly cleaned and cut them so that they take up less space in the freezer.

By the way, they cannot be washed before freezing, you only need to clean them with a knife, clearing them of dirt, leaves, needles and other forest debris.

4. Bring to a boil again, constantly skimming off the foam. A lot of it will be formed, and forest debris will float along with it if it remains during cleaning.

As it boils, the foam will be easier to remove, as the sliced ​​\u200b\u200bpieces will begin to slowly sink. When all the foam has been removed, cook for 5 minutes.

5. Peel potatoes and cut into cubes. Send it to the pot. Let it boil, salt to taste.

Although we will subsequently grind everything into a puree, you need to try to cut the potatoes in the same pieces. This is necessary for uniform heat treatment.

6. Add fried onions to the broth.

7. Cook everything together until the potatoes are ready, about 15 - 20 minutes.

8. Drain the broth using a colander. Save the broth.

9. Place part of the cooked mass in a blender bowl, add a little broth and grind until puree. Put the mashed potatoes in a saucepan and put the next part into the blender bowl again, chop it.

Add a little broth to each of the parts, for ease of churning the mass into a puree.

If there is an immersion blender, then they can grind the whole mass at once, right in the pan.

10. When all parts are mashed, add the remaining broth. It is better to add it in parts, this is necessary in order to get the puree soup of the desired consistency. It should not be too thick or too runny.

11. All the remaining broth is gone. When combined the broth with mashed potatoes, add cream and beat the resulting mass until smooth. Cream is better to use fat rustic 30%. Now they sell dairy products directly from farms. They have cream, just what you need.

12. Put the pan on the fire and bring the mass to a boil again, but do not boil. The maximum time that can be kept on fire is 1 - 2 minutes, and then on a very small one.

13. Immediately pour into plates, garnish with fresh herbs and serve.

You can also decorate with beautifully sliced ​​\u200b\u200bmushrooms. In this form, the dish will look more attractive.

Features and secrets of making soups in the form of mashed potatoes

Although it is quite simple to prepare such a dish, it is still worth knowing a few basic secrets and rules, following which you will always get a delicious first course.

• In the process of preparing dishes from forest mushrooms, do not get carried away with spices. White, and in general, all other forest representatives of this class, have a very strong aroma. Spices have their own smell, and they can overpower the natural flavor. And if we cook a certain option, then it is better that it has a certain smell.
• If you cook the first dish of dried mushrooms, then they should be soaked in water at room temperature for 2 - 2.5 hours. Subsequently, they can be boiled in the same water.
• In the process of preparing the ingredients, try to cut them into equal pieces, this is necessary for uniform cooking. If some pieces are larger, they will not boil, and subsequently it will be more difficult to grind them.
• Instead of cream, you can add milk or sour cream to the soup.
• You can also add lezon to it , which is made from egg yolks and milk (or cream). And you can cook it this way: place 2 - 3 egg yolks in a small saucepan and, stirring constantly, gradually pour in 3/4 cup of hot milk or cream. Strain the mixture through a sieve and add to the contents, stirring with a spoon. After adding the lezon, it is no longer necessary to boil the soup.
• Some of the mushrooms after cooking can be left whole and decorate the finished dish.
• Puree soup is very tasty with croutons. Therefore, you can pre-purchase a loaf and make croutons. How to cook them deliciously and correctly, you can see.

• You can add a little butter to the finished dish. It will add an extra touch of taste and a pleasant appearance.
• It is better to cook such a first dish at once. If it is left the next day, its taste will no longer be the same as fresh. Since we have potatoes in the composition, it can thicken.
• Or vice versa, mashed products can settle in the broth. So that they do not settle, flour is added to the broth lightly fried in butter and boiled for 20-30 minutes.
• If you are preparing mushroom soup puree, then a handful of added walnuts will give a very unusual taste. There is such a recipe on the pages of my blog and you can find it in more detail by clicking on the link to the article ““.
• Mushrooms before cooking, it is better to pre-fry with onions. Forest mushrooms are better not to fry. Although such recipes exist.

As you probably noticed, preparing such a dish of mushrooms is quite easy. And the dish turns out to be hearty, healthy, and I would even say exquisite. It is no coincidence that in the best European cuisines, such as Greece, Italy and France, in their best restaurants, you can always order them from the proposed menu.

In many countries of the world, puree soups are gastronomic calling cards. So, in France, the famous Vichyssoise is known to the whole world. — onion soup cooked in chicken broth, from different varieties of onions, with the addition of cream.

Miso soup, already known to everyone, is a favorite dish in Japan. The Japanese eat it for both lunch and dinner. Its composition is quite complex, and we will not dwell on it now.

In the East, such options for first courses are prepared on rich meat broths, with a lot of spices, spicy in taste. So in Turkey, chorba, which is made from lentils, is very popular. It is prepared in all catering establishments, and everywhere it tastes different.

In Finland, the Czech Republic and Belgium, pureed soups are made with beer.

And we can easily cook any of them in our kitchen.

Bon appetit!

Consumption ecology. If your home menu still does not have an appetizing mashed soup, the situation needs to be urgently corrected. After all, such soups are prepared just as easily as traditional liquid ones.

If your home menu still does not have an appetizing mashed soup, the situation needs to be urgently corrected. After all, such soups are prepared just as easily as traditional liquid ones. Only differ in special gentle taste and nutritiousness. You can use almost any vegetable: potatoes, pumpkin, carrots, beets, tomatoes, spinach, celery and even avocados.

This soup is a great option for those who are on a diet, as well as for those who do not like certain foods - for example, onions. Indeed, in the process, all vegetables are carefully chopped and become completely invisible. Cook for health and surprise the household!

You will need:

• 15 g dried porcini mushrooms
• 600 ml stock
• 200 g champignons or frozen porcini mushrooms
• 2 red onions
• 1 garlic clove
• 2 tbsp. l. vegetable oil
• salt, ground black pepper
• 50 g cream

Cooking:

1. Sort dried mushrooms, pour 150 ml of hot broth and leave for 60 minutes. Peel the mushrooms, wipe with a damp cloth and finely chop. Peel onion and garlic and finely chop. In a heavy-walled saucepan, heat the vegetable oil and brown the onion and garlic. Add mushrooms and fry for 5 minutes. Salt and pepper.
2. Throw the soaked mushrooms on a sieve, collect the broth. Put the mushrooms in a pan with onions and garlic and fry lightly. Then add the whole broth, bring to a boil and cook for 10-15 minutes. Remove from heat and puree the soup. Add cream, salt, pepper and pour into bowls. You can sprinkle with ground cayenne pepper and garnish with parsley leaves.

2. Creamy Leek Soup

You will need:

• 300 g green lentils
• 4 bulbs
• 2 stalks of leeks
• 3 potatoes
• 1 bay leaf
• 50 g butter
• 20 g mint greens
• salt, ground white pepper to taste

Cooking:

1. Rinse the lentils well, pour 1 liter of hot water, put the bay leaf and cook for 1 hour.
2. Peel and chop the bulbs. Cut the leeks into slices, potatoes into cubes.
3. Melt the butter in a saucepan, put the onion, leek and fry, stirring, for 5 minutes. Add potatoes, cover the saucepan with a lid and keep on low heat for another 7 minutes. Salt, pepper, pour 400 ml of hot water and cook covered over low heat for 15 minutes.
4. Rub the soup through a sieve or chop in a blender. Remove the bay leaf from the lentils and add it to the resulting puree.
5. Wash the mint, pat dry and finely chop. Pour the finished cream soup into bowls, put chopped mint in each and serve.

You will need:

For 4 servings

• 300 g potatoes
• 1 carrot
• 1 stalk leek (10 cm long)
• 100 g root celery
• 1 bulb
• 20 g butter
• 1 l vegetable broth
• 8 art. l. sour cream
• grated nutmeg
• 100 g smoked salmon
• 3 sprigs of dill

Cooking:

1. Cut potatoes and carrots into cubes, leeks into rings. Finely chop the celery and onion.
2. Fry all vegetables (except potatoes) in butter. Add potatoes, pour in broth and cook for 15-20 minutes.
3. Puree the soup (if necessary, add a little water). Reheat, add 4 table. spoons of sour cream. Salt, pepper and season with nutmeg.
4. Cut the salmon into strips. Pour the soup into bowls, lay out a “rose” from the salmon and garnish with herbs.

You will need:

• 3 carrots
• 1 bulb
• 300 g cauliflower
• 70 g butter
• 1 zucchini
• 2 potato tubers
• 2 garlic cloves
• 100 ml cream
• 200 g peeled shrimp
• 1/3 tsp turmeric
• 1/2 bunch of dill greens

Cooking:

1. Wash the carrots, peel and cut into slices. Peel and chop the onion. Break the cauliflower into pieces. Peel the zucchini and potatoes and cut into slices.
2. Melt the butter in a saucepan, put the carrots and fry for 3 minutes. Add onion and zucchini, fry for 3 more minutes. Put cauliflower, potatoes, pour in 1.5 liters of water and cook over low heat for 15 minutes.
3. Peel the garlic and pass through a press. Add to a saucepan with vegetables, pour in the cream, bring to a boil and cook for 2 minutes.
4. Separately, boil the shrimp in boiling salted water and drain in a colander. Grind hot vegetables together with liquid in a blender. Season with turmeric, salt and ground black pepper.
5. Wash greens, dry and finely chop. Pour the soup into bowls, add shrimp, herbs to each and serve.

You will need:

• 300 g lentils
• 1 bulb
• 1 carrot
• 1/3 celery root
• 3 tomatoes
• 2 tbsp. l. olive oil
• 1/3 tsp nutmeg
• 4 slices bran bread
• 20 g chopped green dill

Cooking:

1. Rinse the lentils, transfer to a saucepan, pour 1.5 liters of cold water, bring to a boil and cook for 30 minutes. Peel the onion and chop finely. Wash carrots and celery, peel and cut into strips. Put vegetables in water with lentils and cook for another 15 minutes.
2. Use a blender to puree. Dip the tomatoes for 30 seconds in boiling water, then peel and chop the pulp in a blender.
3. Combine with mashed vegetables and lentils, add olive oil, nutmeg, beat lightly and pour into bowls. Add greens to each. Dry the bread in a toaster and serve separately.

You will need:

• 1 bulb
• 3 large carrots
• 1 parsley root
• 2 large tubers of potatoes
• 100 g butter
• 300 g milk
• 2 yolks
• 20 g of parsley and dill
• salt, ground black pepper to taste

Cooking:

1. Chop the onion, grate the carrots and parsley root on a coarse grater. Peel potatoes and cut into small cubes.
2. Saute vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
3. Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup with a blender.
4. Sort the parsley and dill, finely chop. Sprinkle the soup with herbs before serving.

You will need:

For 2 persons

• 2 ripe avocados
• 2 tbsp. l. lemon juice
• 1 red onion
• 1 garlic clove
• 2 tbsp. l. lime juice
• 700 ml vegetable broth
• 1 st. l. soy sauce
• 50 g chopped cilantro
• zest of 1 lime
• 4-5 cherry tomatoes for garnish
• greenery
• salt, ground red pepper

Cooking:

1. Peel the avocado, remove the pits, cut the flesh and sprinkle with lemon juice. Finely chop the onion. Pass the garlic through a press.
2. Put all the ingredients in a blender, pour in hot vegetable broth, lime juice, soy sauce, put cilantro, lime zest, add salt, ground pepper and mash.
3. Garnish the finished puree soup with slices of cherry tomatoes and mint.

You will need:

• 2 onions
• 3 garlic cloves
• 1 chili pepper
• 4 tbsp. l. olive oil
• 3 garlic cloves
• 1/2 tsp. turmeric, zira and ground paprika
• 800 g ripe tomatoes
• 1/2 table. spoons of granulated sugar
• 1/2 table. spoons of 9% vinegar
• 1 l vegetable broth
• basil leaves for garnish
• salt, ground black pepper

Cooking:

1. Peel the onion and finely chop. Peel and chop the garlic. Wash the chili, pat dry and finely chop.
2. Heat olive oil in a saucepan, add onion and garlic and fry for 5 minutes. Add chili pepper and fry for 3 more minutes. Pour 2 table. spoons of water, put spices and simmer under the lid for another 5 minutes.
3. Cut the tomatoes crosswise, dip them in boiling water for 30 seconds. Put in a colander, remove the skin, finely chop the flesh. Put in a saucepan with vegetables, add sugar, vinegar and simmer under the lid for 7 minutes.
4. Pour in the vegetable broth, season with a little salt and pepper, and simmer for another 7 minutes. Take the soup off the heat and puree it in a blender while hot.
5. Pour the soup into bowls, garnish with herbs and serve.

You will need:

• 300 g zucchini
• 4 shallots
• 2 garlic cloves
• 150 ml dry white wine
• 2 tbsp. l. cream
• 1 liter low-fat chicken broth
• salt, herbs, ground black pepper
• vegetable oil

Cooking:

1. Wash the zucchini, peel and cut into pieces. Peel and chop the shallots, also peel and chop the garlic.
2. Heat vegetable oil in a heavy bottomed saucepan. Add vegetables and sauté until onion is translucent. Pour in the broth, wine, salt and pepper. Bring to a boil and cook covered for 20 minutes.
3. Wash and cut greens. Cool the soup a little and chop with a blender, add cream and heat.
4. Pour the soup into bowls, put greens in each and serve.

You will need:

For 4 persons

• 1 stalk leek
• 3 potatoes
• 2 garlic cloves
• 2 tbsp. l. olive oil
• 400 ml vegetable broth
• 400 g fresh spinach
• 125 ml natural yoghurt
• leek greens for garnish
• salt, ground white pepper

Cooking:

1. Peel the onion, wash and cut into slices. Peel potatoes and cut into cubes. Peel and chop the garlic. Heat the olive oil in a saucepan and lightly brown the leeks and potatoes. Wash spinach and pat dry.
2. Pour 400 ml of vegetable broth into a saucepan, bring to a boil, add spinach and cook for 3 minutes. Grind with a blender, salt and pepper. Add yogurt and stir.
3. Pour the soup into bowls, garnish with leek greens and serve. Can be served with wheat toast.

You will need:

• 2 large beets
• 1/3 celery root
• 1 bulb
• 1 garlic clove
• 2 tbsp. l. vegetable oil
• 1 incomplete table. a spoonful of sugar
• 2 tbsp. l. lemon juice
• 200 ml cream 10% fat
• 70 g green onions
• 100 g cheese
• salt, ground black pepper

Cooking:

1. Wash the beets and celery thoroughly with warm running water using a brush, then peel and cut into small cubes. Peel the onion and garlic and finely chop.
2. Heat vegetable oil in a saucepan, put the prepared onions and garlic and brown until light golden brown. Add beetroot, celery and, stirring, keep on fire for 3 minutes.
3. Pour sugar into fried vegetables, pour in lemon juice and 150 ml of warm water (you can use broth). Then bring to a boil and simmer over low heat, covered with a lid, for about 15 minutes.
4. Remove the pan from the heat, let the vegetables cool slightly and grind with a blender along with the liquid. Then rub through a fine sieve to get a smooth mass of uniform consistency.
5. Pour hot cream into the resulting vegetable puree, salt and pepper to taste. Return the saucepan to the heat and bring to a boil, stirring constantly.
6. Sort the onion, wash, dry well on a paper towel and chop coarsely. Break up the cheese. Pour the soup into bowls, sprinkle with cheese, garnish with onions and serve.

You will need:

• 2 garlic cloves
• 1 bulb
• 600 g pumpkin pulp
• 2 tbsp. l. vegetable oil
• 400 ml cream 10% fat
• 100 g coarsely grated cheese
• a pinch of nutmeg
• salt, ground red pepper
• 1 sprig rosemary
• pumpkin seeds

Cooking:

1. Peel the garlic and onion, chop finely. Cut pumpkin pulp into cubes.
2. Heat the vegetable oil in a heavy saucepan and sauté the onion and garlic. Add pumpkin and cook, stirring, 10 minutes. Pour in 2 tables. tablespoons of water and simmer for 5 minutes. Then add the cream and cook over low heat for another 10 minutes.
3. Grind the contents of the pan with a blender, sprinkle with nutmeg, salt and pepper. Pour into bowls, add cheese to each, garnish with a sprig of rosemary and sprinkle with seeds. .

You will need:

For 4 servings

• 50 g butter
• 1/8 tsp cayenne pepper
• 1/2 tsp ground sweet paprika
• 1/8 tsp ground black pepper
• 4-5 slices of bacon
• 200 grams of fresh mushrooms
• 1 bulb
• 1 carrot
• 1 large potato
• salt to taste
• greenery for decoration

Cooking:

1. Cut the bacon, fry in butter, set aside on a plate. Peel the onion, finely chop and fry in a pan with vegetable oil until golden brown. Set aside the onion in a bowl with the bacon. Wash the mushrooms, dry them, cut into thin neat plates and fry until tender. Put part of the mushrooms in a saucepan, and transfer the other to the bacon and onions.
2. Pour 0.5 liters of water into the pan and put on fire. When the water with mushrooms boils, salt. Peel potatoes and carrots, cut into cubes. When the mushroom broth boils for about five minutes, put the vegetables into the pan, as well as the fried mushrooms, onions and bacon, let it boil for 2 minutes and pour the beer into the pan.
3. After the foam settles, you can add spices. Then reduce the heat so that the soup boils very quietly, and cover the pan with a lid. Cook the soup for at least half an hour. It is important that the soup continues to cook for some more time, even if the potatoes are already fully cooked. The aftertaste of the soup depends on the duration of cooking.
4. Cool the soup a little and chop with a blender, garnish with herbs.

You will need:

• 250 g dried peas
• 2 potatoes
• 1 stalk leek
• 1 parsley root
• 2 celery stalks
• 2 garlic cloves
• 200 g smoked loin
• 50 g lard or bacon
• 150 g smoked sausage (Krakow or hunting sausages)
• salt, pepper, bay leaf, dill

Cooking:

1. Soak the peas in cold water for 4 hours, preferably overnight. Drain the water, pour the peas with fresh water and cook, removing the foam, for 30 minutes. Add bacon and loin in whole pieces, reduce heat, cook soup for 1 hour.
2. Peel all vegetables and roots, wash greens. Cut off the white part of the leek, cut into rings, parsley root and celery - into pieces, potatoes - into cubes. Chop the garlic. Put everything in the soup and cook for 25 minutes.
3. Remove the lard and loin, finely chop, return to the soup. Cut the sausage into slices, add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili peppers.

You will need:

• 300 g chicken fillet
• 2 onions
• 50 g celery root
• 200 g frozen spinach
• 300 ml water
• 200 g sour cream
• salt to taste

Cooking:

1. Boil the chicken fillet until tender, remove and disassemble into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until vegetables soften. Add chicken fillet. Puree the soup.
2. Put chopped spinach into another saucepan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
3. Pour the soup from the second pot into a bowl and pour the soup from the first into it, in a circle. Or pour the soup simultaneously from two sides of two pots, you will get marble stains.

Bon appetit! published

Calories: Not specified
Cooking time: Not indicated

Who doesn't love hot, freshly brewed mushroom soup? I don't think there are any. But not many housewives know how to cook it. That is why I have prepared a detailed and step-by-step recipe with a photo of mushroom soup-puree from frozen mushrooms. Its preparation will not take you so much time, and looking at the result, the appetite instantly wakes up. How much admiration such a soup evokes from all those gathered at the table! My family enjoys eating mushroom soup and thanks me for a wonderful dinner. It is very convenient to cook frozen mushroom soup, because you can get them out of the freezer at any suitable moment and cook a delicious and nutritious dinner. When the weather is bad outside and the body just needs hot to warm up, then mushroom puree soup will be the most suitable dish. Mushrooms can be bought frozen in the store, or you can buy a variety of mushrooms in the fall, wash them, dry them, cut them into medium pieces and simply. In winter, a bag of frozen mushrooms will always be useful.




- frozen mushrooms - 250-300 grams;
- potatoes - 2 pcs;
- carrot - 1 pc;
- white onion, onion - 1 pc;
- butter - 30-40 grams;
- salt - to taste;
- cream 20% - 80-100 grams;
- water - 1.5 liters.

Recipe with photo step by step:

I defrost the mushrooms and put them in a saucepan along with a piece of butter. I fry the mushrooms until a characteristic aroma appears.




After that, I add chopped vegetables to the mushrooms: onions and carrots. Onion and shredded in small squares, and carrots rubbed through a fine thin grater. Mushrooms with vegetables should warm up, lightly fry.




I peel the potatoes, chop them in long sticks and put them in a saucepan.




I immediately fill all the products with water to form a broth. I make the fire a little more and bring it to a boil. I lower the fire and wait for the potatoes to start to boil. I salt the soup to taste.






When the soup is ready, I mean the potatoes are cooked, pour in the cream. I simmer the soup over low heat for 7 minutes.




I beat with a blender until puree.




I take the soup off the heat and pour it into bowls.




I serve puree soup to the table, decorate with slices of mushrooms and a sprig of dill.






Bon Appetite!
I think you will be interested in our selection

In the old days, edible mushrooms were called "mushrooms", by and large this word referred to the porcini mushroom as the most worthy. It was called “white” because its flesh does not change color on the cut, and does not darken when cooked and dried.

White mushrooms are considered to be useful sources of vegetable protein. They can be eaten not only fresh (boiled and fried), but also dried, pickled and frozen.

Try to cook delicious mushroom soup puree from frozen porcini mushrooms. The aroma of this soup and its delicate texture are unlikely to leave anyone indifferent.

We will prepare the products according to the list.

Saute finely chopped onion in oil.

Add chopped mushrooms to the onion and fry over low heat for 10 minutes. Defrost frozen mushrooms in advance in the refrigerator, drain the liquid.

Pour water or broth into a saucepan, bring to a boil. Then we transfer the mixture of mushrooms and onions from the pan to the pan, add the peeled and chopped smaller potatoes (so it will cook faster). We put on fire, bring to a boil, add salt, cook until the potatoes are ready.

When the potatoes are ready, pour most of the liquid from the pan into another container. Using a blender, puree the contents of the pan.

Pour in the remaining liquid gradually, mix, put on fire, bring to a boil.

Pour in the cream, add pepper and, if necessary, salt, stir, bring to a boil, remove the pan from the heat.

Fragrant tender mushroom soup-puree from frozen mushrooms is ready. Serve the soup immediately, garnished with herbs.

Mushroom puree soup made from frozen mushrooms is not a trivial dish that will successfully complement your family menu. The soup has a delicate texture, pleasant aroma, and besides, it is also very satisfying. Therefore, it will easily win the heart of even a demanding gourmet.

Mushrooms are quite easy to freeze and do not lose their taste in the process. Because of what, having stocked up in the mushroom season, you can use it throughout the year.

There are many options for combining products; this soup captivates with its versatility. After all, from the most common set of products, the hostess will be able to cook a culinary masterpiece with her own hands.

In order to make the soup look more attractive, add a little butter and it will acquire a mirror smoothness.

How to cook mushroom puree soup from frozen mushrooms - 15 varieties

It has an outstanding amount of nutrients, easily fills you with energy and satisfies hunger.

Ingredients:

• Frozen mushrooms - 500-600 gr.
• Carrot - 1 pc.
• Spinach - 100 gr.
• Cream - 500 ml.
• Onion - 1 pc.
• Garlic - 2-3 cloves
• Butter - 50 gr.
• Pepper and salt.

Cooking:

Remove the mushrooms from the freezer in advance and fry until the excess liquid leaves, stirring from time to time.

Peel and chop onions and carrots. Dice the onion, and grate the carrots.

We chop the garlic.

Cooking vegetable frying from onions, carrots and garlic. After the vegetables become soft, put the spinach and sauté for another 3 minutes.

We turn all the components into a puree using a blender. Pour in the cream, achieving the desired density and heat the soup.

Cream soup with corn grits and frozen mushrooms - a bright flavor solution

You can use fresh, dried and frozen mushrooms in this soup. Corn grits, having a slightly sweet taste, will add new shades to your dish.

Ingredients:

• Frozen porcini mushrooms - 200 gr.
• Potatoes - 2 - 3 pcs.
• Corn grits - 80 gr.
• Onion - 2 pcs.
• Carrot - 1 pc.
• Dill - 0.5 bunch
• Butter - 1 - 2 tbsp. spoons
• Salt, pepper - to taste
• Water - 1.5 - 2 liters

Cooking:

We fill the pan with water and throw porcini mushrooms into it, salt and cook over low heat until they are fully cooked.

If you use a different type of mushroom, then I recommend boiling them separately, as they color the broth. It is better to throw them ready right before whipping with a blender.

By varying the amount of water, you thereby control the thickness of your soup.

Meanwhile, cut carrots and onion into cubes. Fry everything together in vegetable oil.

Throw ready mushrooms in a colander, and cool the broth and strain.

Dip the chopped potatoes into the broth and bring to a boil. Rinse the corn grits and add to the soup along with the mushrooms.

Next, add the stir-fried vegetables.

Stirring constantly, thereby preventing the formation of lumps, cook for 20 minutes.

Let's try salt. We grind the whole mass into puree and our masterpiece is ready.

Vegetable cream soup with frozen mushrooms - delicious taste without extra calories

Light vegetable soup that will not leave extra centimeters on your waist.

Ingredients:

• White mushrooms - 200 gr.
• Potatoes - 2 pcs.
• Carrot - 1pc
• Onion - 1 pc.
• Cauliflower - 100-150 gr.
• Tomatoes - 3-4 pcs.
• Pepper - 1-2 pcs.
• Pumpkin -150 gr.
• Celery -100 gr.
• Greens - to taste
• Beans -200 gr.

Cooking:

Pour the beans into a saucepan half filled with water and cook for 30 minutes. In the meantime, cut the vegetables into large pieces, take the mushrooms out of the freezer.

After the specified time, we pour the chopped mushrooms and vegetables into the broth, with the exception of tomatoes, peppers and herbs. Pour cold water a couple of fingers above the vegetables.

When the water boils, reduce the heat to a minimum and simmer the soup over low heat until cooked. After turning off the heat, leave the soup for 10 minutes under the lid.

Salt the soup to taste. If desired, add a pinch of chili pepper to spice up the dish. We also fall asleep the remaining vegetables.

At the end of the purerezirum, everything is done with a blender.

The seductive aroma of oriental spices is in perfect harmony with the sweetish pumpkin and the unique taste of chanterelles. Creating an autumn symphony of taste.

Ingredients:

• Frozen chanterelles - 500 gr.
• Pumpkin - 100 gr.
• Onion - 1 pc.
• Garlic - 1 clove
• Carrot - 1 pc.
• cream 30% - 100 ml.
• olive oil - 2 tbsp. l.
• butter - 1 tbsp. l.
• nutmeg - on the tip of a knife
• salt - to taste

Cooking:

Cut the onion, carrot and pumpkin into cubes. Pass the garlic through a press.

Fry the mushrooms in a pan with a mixture of butter and olive oils.

After all the liquid has evaporated, add chopped vegetables and fry lightly for a couple of minutes.

Pour everything into a saucepan and pour water a couple of fingers above the ingredients.

Soup cooked in broth will come out more high-calorie and satisfying

After boiling, cook over low heat for 15 minutes.

Grind with a blender until smooth and add cream. Boil for a couple of minutes.

Before serving, if desired, decorate with herbs and chopped mushrooms.

Mushroom soup puree in bread - originality and delicate taste

This recipe is distinguished not only by a delicate taste, but also by a spectacular presentation that will amaze your guests.

Ingredients:

• Frozen white mushrooms - 90 gr.
• Champignons - 500 gr.
• Onion - 1 pc.
• Potato-3 pcs.
• Milk-500 ml.
• Cream 20% -200 ml.
• Flour-50 gr.
• Butter-50 gr.
• Olive oil-15 gr.
• Sulguni cheese -50 gr.
• Parsley -10 gr.
• Roll - 1 pc.
• Nutmeg on the tip of a knife
• Salt and pepper.

Cooking:

Pour 0.5 liters of water into the pan and cook the porcini mushroom broth over moderate heat for 20 minutes.

Add diced potatoes and cook until tender.

The next step is to melt the butter in a saucepan, remove from heat and add flour to it. Mix thoroughly. Here, in three visits, pour in the milk, continuously stirring the sauce.

Add nutmeg to the milk mixture and send to the stove. Bring to a boil, stirring constantly, mixture should thicken.

Wash mushrooms under running water, dry and finely chop.

In a frying pan, evaporate the excess liquid from the mushrooms. Add to the mushrooms, chopped onion and olive oil, fry all together until golden brown.

Add the fried mushrooms to the pan with the broth and grind everything with a blender.

Adjust the thickness of the soup with boiled water.

We heat the cream in the microwave. And together with the milk sauce, add to the pan.

Beat the entire mixture.

Salt and pepper. And at the end, stirring with a wooden spoon, cook the puree soup until it boils.

Before serving, cut off the top of the bread, take out the crumb, forming a kind of plate.

Pour soup into the bun to the middle and sprinkle with cheese, pour another half on top and decorate with greens and grated cheese. Bon appetit.

The subtle, tangy taste of blue cheese blends perfectly with the creamy mushroom flavor, creating the perfect tandem.

Ingredients:

• Frozen champignons -400 gr.
• Potato - 2 pcs.
• Onion -1 pc.
• Cream 15% - 400 ml.
• Cheese dor blue -100 gr.
• Water or broth - 700 ml.
• Thyme - 3-4 sprigs
• Salt and pepper to taste.

Cooking:

Fry finely chopped onion and garlic in olive oil.

Throw the potatoes cut into cubes into the boiling broth and cook for five minutes. Add mushrooms to this and cook until the potatoes are cooked.

Then add onions and garlic and cook for a couple of minutes with them.

Salt and pepper the dish, pour chopped cheese into it and wait until it dissolves. Grind everything with a blender.

Enjoy rich taste.

Mushroom cream soup with semolina - a familiar taste in a new version

An unusual touch in this dish is semolina, which makes the soup more tender.

Ingredients:

• Frozen forest mushrooms - 500 gr.
• Potatoes - 5-6 pcs.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 2 cloves
• Flour - 2 tbsp. l.
• Semolina - 1 tbsp. l.
• Paprika - 1 tsp
• Salt and pepper to taste
• Parsley and cilantro to taste

Cooking:

Cook mushrooms with bay leaf for 10 minutes, add diced potatoes here and cook for another 15 minutes.

We make a frying of grated carrots, garlic and onions.

Add the frying pan to the pan and cook for a couple of minutes.

Puree with a blender.

We season the dish, add semolina and flour, beat everything together.

Simmer for another 10 minutes over low heat.

Before serving, decorate with herbs, croutons, croutons.

Ingredients:

• Frozen chanterelles - 250 gr.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Cream 30% - 100 ml.
• Butter - 20 gr.
• Parsley, salt pepper to taste.

Cooking:

Wash mushrooms.

Onion, along with a couple of potatoes, cut into cubes, and grate the rest on a coarse grater.

Boil one and a half liters of water and throw potatoes into cubes. Salt.

Fry the chanterelles in butter for 5 minutes, add the chopped onion and grated potatoes there. Simmer over low heat.

The undoubted advantage of chanterelles is that they are not wormy. They also say that they increase immunity and crushed powder from these mushrooms, you need to use half a teaspoon per day.

When the potatoes are cooked, add the frying and cook for another five minutes. Salt and pepper to taste.

Finally, grind everything to a puree state, add cream and bring to a boil. But we don't boil.

The soup is ready.

Mushroom soup from frozen mushrooms - cost-effective execution

Incredibly fragrant mushroom soup with a simple recipe from available products.

Ingredients:

• Frozen mushrooms - 400 gr.
• Carrot - 1 pc.
• Potatoes -4 pcs.
• Onion - 1 pc.
• Flour - 1 tbsp
• Milk - 50 ml.
• Salt, spices to taste.

Cooking:

Defrost the mushrooms first.

We fill the pan with 1.5 liters of water and salt. Throw in the diced potatoes.

Fry the flour in a dry frying pan until creamy. Stir constantly so everything doesn't burn.

We rub the carrots on a coarse grater, cut the onion into cubes. Fry them in vegetable oil, adding spices.

Add roast to the pot.

In a frying pan, add the mushrooms and fry for a few minutes.

Add to soup along with spices.

We dilute the flour with milk, stirring constantly in the process. We pour into the saucepan.

Bring to a boil. Turn off and leave covered for 15 minutes.

Serve with sour cream and herbs.

Walnuts pair perfectly with the mushroom flavor, making a perfect combination.

Ingredients:

• Frozen mushrooms - 600 gr.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Walnuts - 50 gr.
• Cream 30% - 200 ml.
• Dry mustard - 0.5 tsp
• Salt, spices to taste

Cooking:

Pour chopped mushrooms with water and cook for 20 minutes.

Roast the nuts a little.

Boil diced onions and potatoes.

Using a blender, grind everything into a puree, add cream and mushroom broth.

Season and bring to a boil. The dish is ready.

Fragrant forest mushrooms in tandem with dried herbs explode with a variety of flavors.

Ingredients:

• Forest mushrooms - 560 gr.
• Potatoes - 420 gr.
• Onion - 80 gr.
• Water - 1 -1.5 liters.
• Dried savory - 1 tsp
• Dried marjoram - 1 tsp
• Dried thyme - 0.5 tsp
• Cream 10% fat or coconut milk - 200 ml.

Cooking:

Cut potatoes into cubes.

We leave a few mushrooms for serving, and wash the rest.

Throw mushrooms and potatoes into boiled water. Add spices and herbs, do not add salt yet.

Bring the dish to a boil and cook over medium heat for 15 minutes.

If desired, while the soup is cooking, you can cook croutons in the oven as an addition to it.

Fry the mushrooms left earlier with onions and golden color.

With an immersion blender, grind the soup, add cream and beat everything again.

Decorate with fried mushrooms and onions. Bon appetit.

Soup puree of porcini mushrooms and melted cheese - creamy splendor.

An easy recipe made from simple products, even a novice cook will submit.

Ingredients:

• Frozen porcini mushrooms - 600 gr.
• Potato -0.5 kg.
• Bulb - 1 pc.
• Carrot - 1 pc.
• Processed cheese - 1 pc.
• Butter - 30 gr.
• Cream 10% - 250 ml.
• Pepper, dill and salt - to taste.
• Fresh herbs - 70 gr.
• Bay leaf (large) - 1 pc.

Cooking:

Throw mushrooms into boiling water, salt to taste and boil for five minutes. Throw the mushrooms in a colander.

We make a frying of onions, add mushrooms there and simmer for 6 minutes, stirring in the process. Add butter and fry for a couple more minutes.

Put chopped potatoes and finely chopped carrots to boil, salt.

Throw in a bay leaf if desired.

Drain part of the broth into a separate container.

Add mushrooms and onions to the pan and grind with a blender. If necessary, dilute with broth.

Bring the soup to a boil on the stove, add butter and cream here, stirring without fail.

The final stage. Add melted cheese and spices, after dissolving, remove from heat. We eat with pleasure.

Healthy and hearty soup with chicken meat, which has a dried taste.

Ingredients:

• Frozen porcini mushrooms - 400 gr.
• Chicken fillet - about 350 gr.
• Bulb - 60 gr.
• Fresh garlic - 3 cloves.
• Butter - 70 gr.
• Fresh thyme - 15 gr.
• Wheat flour - 40 gr.
• Pepper and salt, dried herbs.

Cooking:

Defrost mushrooms and wash thoroughly.

Chop the onion and garlic.

Melt the butter and fry the onion and garlic in it. When the frying becomes golden, add the flour and fry for a couple more minutes.

Boil the chicken fillet separately, remove the foam that forms during the cooking process.

Finely chop the already cooled fillet.

Put porcini mushrooms into chicken broth and cook for about 30 minutes. After we throw onion, fillet and garlic. Seasoning.

After a while, grind the soup into a puree. And again put on fire, bringing to a boil.

At the last stage, cream is poured into the saucepan and everything is gently stirred.

Mushroom soup with porcini mushrooms and canned beans is a delicious source of protein.

This creamy soup of frozen mushrooms and beans is a source of vegetable protein useful for digestion.

Ingredients:

• Frozen porcini mushrooms - 500 gr.
• Boiled beans - 250 gr.
• Onion -1 pc.
• Carrot - 1 pc.
• Cream 10% - 250 ml.
• Potatoes - 3-4 pcs.
• Salt and pepper.

Cooking:

Thanks to porcini mushrooms, the broth remains clear, and the finished dish looks damn appetizing.

Rinse the mushrooms with running water.

Drain juice from beans and mash.

Peel and chop potatoes and carrots.

Pour all of the above and cook until tender.

Fry the onion completely.

Part of the broth will be poured into a separate container.

Mix all the ingredients and beat with a blender. With the broth available, bring the soup to the desired consistency.

We put on fire and season if necessary. After boiling, add cream.

We serve to the table and eat.

Defrost mushrooms best on a paper towel. It absorbs moisture well and all you have to do is throw the mushrooms into a colander

Light mushroom cream soup with thyme greens and white wine is a gourmet treat.

Ingredients:

• Frozen chanterelles - 400 gr.
• Broth - 900 ml.
• Bulb - 1 pc.
• Cream, fat content 20% - 200 ml.
• White wine - 100 ml.
• Thyme - 1 tbsp.
• Pepper and salt, to taste.

Cooking:

Defrost and wash chanterelles. Put on the stove and fry over high heat until all the liquid has evaporated.

Reduce heat and add onion. When the onion becomes soft, pour in the wine and, stirring constantly, evaporate it.

Mushrooms and fry put in the broth. And after boiling, cook for 15 minutes. When 10 minutes have passed, put thyme and add cream, season to taste.

Blend with a blender until desired consistency. And bring to a boil. Pour into bowls and enjoy the taste.