Soup with frozen porcini mushrooms recipe. Mushroom soup of porcini mushrooms with chicken and vermicelli

Soup is the first course. A dish such as soup is found in almost all cuisines of the world. There are national first courses soups. In each kitchen, they are, of course, unique, although they have similarities with each other. In addition, the variety of soups is very large. It can be a simple chicken broth soup or it can be a diet green soup based on vegetables with minimum content carbohydrates, there are also puree soups, which have a thick cheese base. In some countries, puree soup is served in edible special bread pots. Looks original and eating is unusual.

But today we will talk about Namely, about the soup of porcini mushrooms, salted and pickled.

Soup is very easy to make. For this we need 300 grams of frozen mushrooms, not a large number of potatoes, about 3-4 pieces, one large or 2 medium carrots, onion, parsley (root), dill. You will also need semolina (1-2 tablespoons), green onion(feathers), vegetable oil.

Take a 2-2.5 liter pot and put on fire. While the water boils, heat a frying pan on the stove, pour 1-2 tbsp. tablespoons of oil, throw frozen mushrooms into the pan and fry them. Add half an onion to the mushrooms, finely diced. Next, sprinkle the mushrooms with onions and semolina and fry in a closed pan for about 5 minutes. After that, transfer the mushrooms with onions to a saucepan and cook for about 10-15 minutes, reducing the heat, as the soup from frozen white mushrooms should not boil too much.

Wash the second half of the onion, parsley and chop. Rub the carrots at this time on coarse grater. Fry everything together in a pan, adding vegetable oil 1-2 tbsp. spoons. Peel the potatoes and cut them carefully, add it all to the pan with mushrooms, bring to a boil, then cook for another 15-20 minutes. Add fried onion, carrots and parsley, salt and cook for another 12 minutes.

Finely chop the onion feathers and also add to the pan. Pepper and sprinkle with seasonings to your liking. Cook for 5 more minutes. Wash and finely chop the dill, add some to the pan, and leave some for decoration. Turn off the pan, the soup of frozen porcini mushrooms should be infused. Pour into bowls. Now you can call your family Tasty dinner because your frozen porcini mushroom soup is ready.

Salted mushroom soup is another type of original first course. In order to make soup from you will need a certain variety called milk mushrooms. Such a dish should be consumed in winter, when you can’t go mushrooming into the forest and salty ones will come at the right time.

For cooking this dish you will need: 200 grams of salted mushrooms, 3-4 potatoes, 60 grams of butter, onion, tomato paste, 200 grams of smoked loin, bay leaf, ground pepper, herbs, salt.

To prepare the soup: peel the onion, wash and cut into cubes, cut the loin into thin strips, also cut the salted mushrooms into strips. First, fry the onion until translucent, then throw the loin into the pan, add st. spoon tomato paste. Simmer the mixture for 2-3 minutes. Then add chopped mushrooms to the pan and simmer under a closed lid for 3-4 minutes.

At the same time, bring water to a boil. Cut potatoes into cubes, add to boiling water along with bay leaf. After adding the contents of the pan to the pan, pour salt and pepper, bring to readiness. Salted mushroom soup is ready! Season with sour cream and herbs and serve. The aroma will remind you of summer, and the taste will appeal to all family members.

Pickled mushroom soup is very easy to prepare. The whole procedure is the same as in the preparation of any other mushroom soup. That is, fry in a frying pan a chopped onion, grated carrots, add pickled mushrooms to this mass. Fry it all for 5 minutes.

Add 3-4 diced potatoes to boiling water. After adding 150 grams of rice. We bring the potatoes and rice over low heat until half cooked and add the mixture of mushrooms, onions and carrots from the pan. Cook the soup for 15-17 minutes, then add salt to taste and add spices and black pepper. Bring to readiness for 10 minutes, add greens, and the soup is ready. Pickled mushroom soup is one of the dishes that is prepared very quickly and does not require special skills.

Step-by-step recipes for frozen mushroom soup with noodles, tomatoes, rice, cheese, cream

2017-12-27 Marina Vykhodtseva

Grade
prescription

10875

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

1 gr.

carbohydrates

4 gr.

30 kcal.

Option 1: Classic mushroom soup with frozen mushrooms (honey mushrooms)

Honey mushrooms are very convenient to use because of their small size. Here classic recipe frozen mushroom soup fresh mushrooms that have not been cooked. We take them out in advance and let them thaw a little so that random grains of sand, remnants of the earth and other contaminants can be washed out.

Ingredients

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

Step by step recipe for classic mushroom soup

We wash again in cold water repeatedly. It's okay if the mushrooms are not completely thawed. If mushrooms have already been washed before freezing, then you can immediately lower them into boiling water. We cook for about ten minutes. From the mushrooms, when boiling, a foam forms, be sure to remove it.

Cleaning, cutting small pieces potatoes. We start to mushrooms, cook together for about a quarter of an hour. During this time, it will almost reach readiness, but the pieces should not fall apart.

We clean one carrot, cut it finely or use a regular kitchen grater. We cut the onion into cubes. We heat any oil on the stove in a frying pan, spread the vegetables, fry until tender.

We shift the vegetables into the mushroom soup, add salt to taste. Let simmer for another five minutes. We fill with greens, cover, turn off. We give a "rest" for about ten minutes on the stove and serve.

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

Option 2: Quick Frozen Mushroom Soup Recipe (boiled)

If there are already boiled frozen mushrooms in the freezer, then you can cook soup from them very quickly. This recipe is suitable for all types: champignons, honey mushrooms, porcini, chanterelles, etc. It is not necessary to thaw the mushrooms in advance, since the taste and aroma will come out of the products with water. This soup is made with vermicelli, but only a handful is added to thicken the mass. You can take other pasta, but then you need to lay them for about five minutes before the end of cooking, that is, let them boil a little.

Ingredients

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

How to quickly cook mushroom soup

Immediately put the water to boil. We clean the potatoes, quickly cut them, send them to boiling water, boil for about five minutes. We throw in frozen mushrooms, make the maximum fire so that they boil faster. Then we reduce, collect the foam, cook for another 7 minutes.

We simply chop the onion and fry in oil, as is done for dressing soups. We shift to the pan, as soon as the potatoes are cooked, salt the soup.

We throw a handful of onions after boiling small vermicelli. Be sure to mix so that it does not stick together. Let the dish boil again.

Now we throw greens, lay any spices to your taste, you can add Bay leaf glasses, immediately turn off the soup. We leave it for five minutes so that the vermicelli reaches its final readiness, then stir again, pour into plates.

If the mushrooms are already thawed, then they can not be added to the pan, but fried together with the head of onions, the aroma of the soup will be even better.

Option 3: Frozen Mushroom Soup (Cream)

For this soup, you can use any boiled mushrooms at your discretion. There is no need to thaw or take out of the freezer. This dish is fresh cream. If you want to reduce calories, you can use milk.

Ingredients

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

How to cook

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

After ten minutes, add frozen mushrooms. They have a lot of moisture, so we do not add water anymore. Cook everything until the potatoes are soft.

While the vegetables are cooking, place them in the skillet. butter let's melt. Cut the onion, spread it to it and fry until golden brown. We shift the fried onions to the mushrooms with potatoes. Remove from heat, grind with a blender, salt to taste.

We add cream to the soup, but first we heat them in a separate bowl. Cold dairy products can darken potatoes. Blend everything together again with a blender. We put the cream soup on the stove, warm it up, let it boil and immediately turn it off.

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

Option 4: Frozen Mushroom Soup with Tomatoes and Rice

The recipe for a very tasty and hearty mushroom soup with tomatoes. With absence fresh tomatoes you can use paste. We take absolutely any frozen mushrooms. If they were not previously boiled, then soak in cold water, rinse from sand and other contaminants, boil for 25 minutes in a separate saucepan, only then add to the common dish.

Ingredients

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

Step by step recipe

We cut the potatoes, send them to boiling water. We start cooking, bring the vegetable almost to softness, but not to fully prepared. We throw rice. Since there is a lot of broth, it will quickly reach readiness, you do not need to add it early.

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

We rub carrots. We clean one onion. Fry them together in oil.

It is advisable to peel tomatoes for soup. We fill boiling water, after a couple of minutes put under the tap with cold water the skin peels off very easily. Cut the tomatoes into pieces. We don't shrink. We shift the tomatoes to the vegetables in a pan, fry for three minutes.

To the cooked rice and potatoes, we shift the vegetables from the pan, stir. Cook everything together for another 5-7 minutes.

Cut greens, transfer to soup. Add to mushroom dish bay leaf, throw a couple of pinches of black pepper.

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

Option 5: Frozen Mushroom Soup with Cheese

The most delicious cheese soups are obtained from ordinary processed cheese in foil. For cooking whole pot two dishes are enough. Recipe for gentle fragrant soup with frozen mushrooms. Raw mushrooms are used.

Ingredients

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

How to cook

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

Fry chopped onions and grated carrots in melted butter.

As soon as the mushrooms and potatoes are cooked, immediately transfer the vegetables from the pan, stir and begin to prepare the cheese. Do not throw cheese whole, it is better to grind. Usually rubbed, but you can just cut into pieces.

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

After boiling the vermicelli, add greens, stir the mushroom soup and turn it off. We insist a little on the stove so that the vermicelli reaches softness.

You can cook such a soup with melted cheese from the trays, in this version, just spread it with a spoon in a saucepan. It is undesirable to take for a meal sausage cheese, since it does not always dissolve in a hot liquid, floating pieces may remain in the dish.

After the mushroom season, mushroom pickers dry and freeze the lion's share of the harvest, then to enjoy fragrant dishes throughout the winter. If your freezer also has stocks of porcini mushrooms, then do not miss the chance to cook soups from them according to our recipes.

Mushroom soup with frozen porcini mushrooms

Ingredients:

• frozen porcini mushrooms - 230 g;
• olive oil- 15 ml;
• onion- 90 g;
• garlic cloves - 5 pcs.;
• Provencal herbs- 1 teaspoon;
• a handful of wild rice;
• water - 2 l;
• carrots - 60 g.

Cooking

Let's first figure out how much to cook porcini mushrooms for soup. If you want to cook soup on, then immerse the frozen mushrooms in boiling water, boil for 10 minutes and put them on a plate. Strain the solution, and cut the mushrooms and save. But if you have ready broth, then the mushrooms can not be boiled, but fried immediately, frozen.

Our soup is cooked mushroom broth, and therefore, while frozen mushrooms are cooking, we will save onions. Add scalded porcini mushrooms to onion frying, fragrant herbs, carrots and chopped garlic cloves. When all the vegetables are softened, remove them from the heat. Put in boiling broth wild rice and wait until it reaches full readiness. In the final, put the roast with porcini mushrooms into the soup, remove the pan from the heat and let the dish brew for about 15 minutes.

Such a soup of porcini mushrooms can also be made in a slow cooker, first frying the mushrooms and vegetables, then adding rice and filling everything with water. Mode "Cooking" or "Soup" for 1 hour, and the dish is ready!

White mushroom soup with melted cheese

Ingredients:

• white mushrooms - 350 g;
• champignons - 400 g;
• - 500 ml;
• onions - 140 g;
• bacon - 90 g;
• processed cheese- 280 g;
• milk - 170 ml.

Cooking

Fry the bacon pieces until the fat is rendered and transfer them to a separate dish. In the remaining fat in the pan, saute the onion with both types of mushrooms. Heat up the broth and add the fragrant roast along with the bacon to it. When the soup comes to a boil, reduce the heat and season the dish with a mixture of warmed milk and melted cheese. Wait until cheese soup with porcini mushrooms will boil again and remove it from the stove.

Recipe for frozen porcini mushroom soup with barley

Ingredients:

• white mushrooms - 650 g;
• champignons and oyster mushrooms - 450 g each;
• olive oil - 30 ml;
• pearl barley - 1 tbsp.;
• a sprig of thyme;
• garlic cloves - 4 pcs.;
• leek (white part) - 2 pcs.;
• white dry wine- 240 ml;
• soy sauce - 85 ml;
• chicken bouillon- 2 l;
• cream - 170 ml.

Cooking

Heat the olive oil and fry on it first thick leek rings, and then pieces of frozen porcini mushrooms with champignons. When the mushrooms let the water in, put a sprig of thyme in the pan, add the garlic passed through the press and wait until the moisture has completely evaporated. When the pan is dry, pour the mushrooms and onions with white wine and soy sauce and again wait until 2/3 of the moisture has evaporated. Transfer mushrooms and leeks to hot broth, bring it to a boil, add barley and boil it until tender. At the end, season the soup with cream and remove from heat.

Ingredients:

Cooking

Melt the butter right in the pan and sauté onion half rings with mushrooms on it. Add garlic and thyme to the fry, pour over lemon juice and top up citrus peel. When all the liquid has evaporated, transfer the mushrooms to the hot broth, add the cream and beat everything with a blender.

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 are already over, then it does not matter, now all year round in the store you can buy frozen champignons, 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 color.

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 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 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!

Recipes for cooking delicious and very hearty soup set of frozen porcini mushrooms. But classic version rightfully takes first place among them.

Necessary:
500 g frozen white mushrooms;
½ cup pearl barley;


1 small carrot;
15 g butter;
fresh herbs: dill, parsley;
ground black pepper;
salt.

How to cook:

1. Washed in running water warm water pearl barley preliminarily 4 hours before cooking or overnight, soak in boiling water, and then boil in a separate bowl until half cooked. Mushrooms, without defrosting, cut large pieces. Pour 2 liters of filtered or drinking water, bring to a boil and throw in the mushrooms. Put the peeled potatoes, cut into cubes, and boiled barley in a saucepan.
2. After the water boils, reduce the heat and continue to cook them for another 20 minutes. Melt the butter in a frying pan, put onion, cut into small cubes. Fry it, stirring constantly so as not to burn, until golden brown. Grate the carrots fine grater and add to the onion. All together continue to fry for another 2-3 minutes.
3. Put the dressing in a saucepan, add salt and a little ground pepper to taste. Bring the soup to a boil, turn it off, throw finely chopped fresh herbs into it and let it brew under the lid for another 10-15 minutes.Video recipe: quick mushroom soup with soft cheese from Alexander Seleznev A:

Soup of frozen porcini mushrooms with melted cheese

Shutterstock

Very nutritious and tasty soup with porcini mushrooms seasoned with melted cheese is obtained.

Necessary:
300-500 g frozen porcini mushrooms;
1 medium-sized onion;
50 g noodles or vermicelli;
2 medium sized potatoes;
1 carrot;
20 g butter;
2 tbsp fused cream cheese;
a few sprigs of dill and parsley;
2-3 bay leaves;
black ground pepper;
salt.

How to cook:

1. Boil 1.5 liters of water in a saucepan, salt it. Mushrooms defrost, cut in small pieces, put in a saucepan. Boil for 15 minutes, then add potatoes cut into small cubes, cook for 10 minutes, and then toss the vermicelli or noodles into the pot. Heat the butter in a frying pan, fry the finely chopped onion on it until transparent, then add the carrots grated on a fine grater and fry for another 3-4 minutes.
2. The contents of the pan must be constantly stirred so that nothing burns. Put the melted cheese into the pan. While stirring the contents, wait until it is completely dissolved. Add the contents of the pan, pepper, bay leaf to the pan. Stir, bring to a boil, turn off the heat, throw finely chopped greens into the soup.
3. Infuse the soup for another 10-15 minutes, then serve it on the table.