How to cook soup with frozen mushrooms. Mushroom soup from frozen mushrooms - the best recipes

The preparation of mushroom soup takes place with several operations, especially if you plan to cook mushroom puree soup. The recipe for mushroom soup aims to ensure that such a soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first the dish will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can - mushroom soup with chicken broth or mushroom soup with meat broth, and in addition - mushroom soup with melted cheese or mushroom soup with cream. So it's a matter of taste and your choice of calorie content of the dish. In addition to mushrooms, various ingredients are added to such a soup, for example, mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley are prepared. If we talk about the types of mushrooms, then it should be said that you can cook mushroom mushroom soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus mushrooms, mushroom soup from mushrooms.

To know how to cook mushroom soup, first of all, you should choose which mushrooms it will be cooked from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons. Let's start with how to cook mushroom soup from dried mushrooms. Mushroom soup from dry mushrooms can please you all year round, you just need to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then boiled.

Cheese-mushroom soup has a unique aroma; mushroom soup with cheese is often prepared as a puree soup. It will also be useful for you to learn how to cook mushroom soup puree. To do this, the mushrooms are first stewed in butter with flour, cream and milk are added, after which they are crushed in a blender and poured with broth. In this way, you can cook mushroom soup puree from champignons, Mushroom cream soup with cream. If you decide to make mushroom cream soup from champignons, boil a few small mushrooms whole, cut them thinly across and put them in a plate, you will not only tasty soup-mashed potatoes mushroom, but also beautiful. The recipe for champignon mushroom soup can generally be considered one of the most popular, due to the fact that champignons are one of the most affordable mushrooms. Mushroom cream soup, mushroom cream soup recipe, mushroom cream soup recipe, or some other thick mushroom soup recipe are prepared according to a similar recipe. You can find a recipe with a photo of all the operations for making mushroom soup on our website.

Thrifty housewives always prepare forest gifts. Thanks to them, on winter days, you can please your family with hot mushroom soup made from frozen mushrooms. The food turns out to be amazing, tasty and healthy, and in addition, it helps the body recover after illnesses.

This recipe is easy to prepare a great first course. If you have not prepared a forest delicacy yourself, then a frozen product can always be purchased at large stores.

Mushroom warms very well and creates comfort in the house.

Ingredients:

• mushrooms - 550 g frozen;
• butter;
• laurel - 1 leaf;
• potatoes - 3 pcs.;
• seasoning;
• onion - 1 pc.;
• salt;
• carrot - 1 pc.;
• sunflower oil.

Cooking:

1. There is no need to heat up the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Salt. Throw in a laurel leaf.
2. Chop potatoes. Pour the resulting straw into the water. Chop the onion. Chop the butter and melt in a frying pan. Throw onion cubes in it and fry.
3. Pour sunflower oil into a separate frying pan, heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, then you can cut into cubes. Place in oil and drain.
4. Send two roasts to mushroom broth and boil. Potato pieces should be fully cooked.

It remains to sprinkle with seasonings and mix.

In chicken broth with rice

Mushrooms go well with rice groats, and if you boil them with the addition chicken meat, then the stew will turn out more fragrant and satisfying.

Ingredients:

• chicken meat - 540 g;
• rice - 0.5 cups;
• sour cream;
• parsley - 20 g;
• thyme - 1 teaspoon;
• olive oil - 1 tbsp. spoon;
• pepper;
• mushrooms - 450 g frozen;
• salt;
• carrot;
• flour - 1 tbsp. spoon;
• bulb.

Cooking:

1. To make the broth light, the chicken should be placed in cold water. Boil for an hour, remove and cut.
2. Defrost mushrooms ahead of time and cut (straws are required). Chop the onion, chop the carrot (should get small cubes).
3. Heat oil in a deep frying pan. Throw in the chopped foods and sweat for seven minutes. Sprinkle with flour, stir, fry and salt. Sprinkle pepper, add thyme. Stir and add to chicken broth.
4. Rinse the rice grains, send to the broth and boil. Boil until the grains are ready - it will take about a quarter of an hour. Return to soup chicken pieces. Boil.

Fill bowls with sour cream. Chop the parsley and sprinkle in portions.

Frozen mushroom soup with meat and vermicelli

Fragrant stew will become rich thanks to vermicelli. Easy to prepare, delicious.

The soup recipe is very simple and suitable for every day.

Ingredients:

• champignons - 230 g frozen.
• carrot - 1 pc.;
• vermicelli - 65 g;
• laurel - 2 sheets;
• salt;
• potatoes - 1 pc.;
• oil;
• seasonings;
• tomato paste - 2 tbsp. spoons;
• onions - 2 pcs.;

Cooking:

1. Boil water, put mushrooms in it (no need to defrost in advance), boil.
2. Grate the potatoes (use a fine grater) and send to the mushrooms.
3. Chop the onion. Chop the carrot. Fry the resulting vegetable straws in oil in a frying pan - the vegetables should brown. Pour in the tomato paste, mix and add everything to the broth.
4. Boil. It will take five minutes. Throw in vermicelli. To prevent the pasta from sticking together, you need to constantly stir the soup for the first minute.
5. Season, add salt, throw in the parsley and sweat for three minutes.

With barley

Achieve harmony of taste will help pearl barley. The soup is unique! It was this mushroom soup with pearl barley that was prepared in the former Soviet Union. Therefore, you will like the dish not only in taste, but also help you remember pleasant moments from childhood.

Ingredients:

• carrot - 1 pc.;
• seasonings;
• potatoes - 3 pcs.;
• laurel - 2 sheets;
• frozen mushrooms - 350 g;
• onion - 1 pc.;
• pearl barley - 0.5 mugs.

Cooking:

1. Rinse and soak the cereal in advance - this will help speed up the cooking process. Rinse and cut frozen forest gifts.
2. Boil water. Place mushrooms. After the broth boils, foam will appear - it must be removed, otherwise the soup will turn out to be cloudy.
3. Add lavrushka, cover with a lid and boil for a quarter of an hour.
4. Take a slotted spoon and get mushrooms.
5. Pour in the cereal and boil. This will take an hour. But if you cook for a long time, then the broth will turn out to be a pleasant consistency.
6. Cut the potatoes, send to the broth and boil.
7. Chop the onion. Chop the carrot. Heat a frying pan with oil and fry vegetables. Add mushrooms and simmer for five minutes.
8. Send to the pan and boil for a quarter of an hour.

Soup-puree of frozen mushrooms with cream

Every housewife should be able to cook the most delicate stew, which is easy to prepare. Exquisite soup will be appreciated by children.

This is a simple but very hearty and flavorful creamy soup.

Ingredients:

• onion - 55 g;
• frozen mushrooms - 670 g;
• salt;
• cream - 550 g;
• dill - 20 g;
• potatoes - 450 g;
• sunflower oil - 25 ml;
• spices;
• carrot - 125 g.

Cooking:

1. Chop the onion. Pour oil into a frying pan, heat and place the vegetable. Passer.
2. Add mushrooms. Fry - it will take eight minutes.
3. Cut the carrot. Chop potatoes. Place vegetable cubes in water, salt and boil.
4. Add roast. Take a blender and grind.
5. Boil. The mass must be constantly stirred.

When the liquid begins to boil, pour in the cream (pour in a thin stream). Sprinkle with spices and mix. Before serving, chop the dill and season in portions.

How to cook in a slow cooker?

It is very easy to cook mushroom soup in a slow cooker. In the bowl, the products are heated evenly, and therefore the dish turns out juicy and rich.

Ingredients:

• frozen mushrooms - 210 g;
• potatoes - 4 pcs.;
• oil;
• carrot - 1 pc.;
• pepper - 1 pc.;
• greenery;
• sour cream;
• chicken leg - 1 pc.;
• onion - 1 pc.

Cooking:

1. Pour water into the bowl. Place the ham. Set the "cooking" mode. Time is half an hour. Put the meat on a plate.
2. Defrost mushrooms and cut. Chop the onion. Chop the pepper. Grate the carrots using a large grater. Chop the potatoes (should get cubes).
3. Pour oil into a skillet and heat up. Place forest gifts, add pepper, then stew. Pour in carrots, add onions and fry everything.
4. Throw potatoes into a bowl with broth, boil. Set the timer for a quarter of an hour. Mushroom soup in a slow cooker is cooked in the "cooking" mode.
5. Throw the frying and boil the stew for five minutes in the same mode.

It remains to chop the greens and add portionwise to each plate along with sour cream.

Unusual soup of frozen porcini mushrooms with semolina

White mushrooms are the kings of forest gifts. They differ significantly from other types in taste, and therefore the stew turns out to be much more aromatic and rich.

Soup from frozen mushrooms with semolina turns out to be very rich.

Ingredients:

• salt;
• mushrooms - 470 g frozen;
• salt;
• carrot - 2 pcs.;
• cilantro;
• potatoes - 5 tubers;
• parsley;
• onions - 2 pcs.;
• dill;
• semolina - 1 tbsp. spoon;
• sour cream;
• butter - 55 g;
• pepper.

Cooking:

1. Pour salt into the water and boil.
2. Add mushrooms and boil.
3. Cut potatoes and send to mushrooms.
4. Chop the onion. Place the onion rings in the skillet.
5. Chop the butter into pieces and send to the onion. Grate the carrots and also place in the pan. Fry everything, send to the soup and mix.
6. Salt, add pepper, throw parsley. Pour in the mango and stir. When adding semolina, small lumps should not form. To prevent this from happening, constantly stir the broth at the time of adding the cereal. Semolina should fall asleep gradually, and not all at once.
7. Boil five minutes, and then darken without fire for another seven minutes. The lid must be closed.

Top with sour cream. Chop the dill and sprinkle the soup in bowls with it.

Quick recipe of boiled frozen mushrooms

If you have mushrooms that were boiled before freezing, then in winter you can quickly prepare a fragrant stew.

Ingredients:

• potatoes - 350 g boiled;
• dill;
• mushrooms - 420 g boiled frozen;
• sunflower oil;
• onion - 1 pc.;
• mushroom seasoning;
• cream - 1 liter.

Cooking:

1. Fry defrosted mushrooms in butter.
2. Chop the onion, place in a pan and simmer.
3. Take a blender and grind the roast.
4. Ready to turn the potatoes into mashed potatoes, mix with the mushroom mass.
5. Boil cream. Place the resulting puree and beat using a blender.
6. Salt, add seasoning and mix.

Chop the greens and sprinkle the soup in the pot or after, in each plate.

Frozen mushrooms are widely used in recipes. They are stewed, fried, baked and boiled. Mushrooms do not require long processing. fresh mushrooms You just need to pre-wash and cut. Further cooking takes up to ten to fifteen minutes. As a result, they are very soft, juicy and odorous. Especially good and persistent smell have white Forest mushrooms with dark brown caps and large white legs.

How to cook mushroom soup from frozen porcini mushrooms

The dish is considered vegetarian because it does not contain meat products. Cooking time is approximately 40 minutes.

The amount of vegetables is determined by the scale of cooking and taste preferences. On average, soup is taken:

• Bulb - 1 pc.
• Carrot - 1 pc.
• Potato - 0.5 kg.
• Frozen mushrooms about 300 g.
• Vegetable oil - 50 g.
• Salt, pepper and bay leaf are thrown at the end of cooking.

Cooking process:

• Before cooking, all vegetables are peeled, washed and cut.
• The potatoes are peeled, washed under running water and cut into small cubes.
• A pot of water is placed on the stove. Chopped potatoes are thrown into the pan.
• Peeled carrots are rubbed on a grater or finely cut with a knife. Grated carrots are fried faster. The onion is peeled, cut into small squares. Sauteed with carrots until golden brown.
• After the water in the pan boils, the potatoes should be cooked for about 20 minutes, checking with a fork for softness.
• At the middle stage of cooking potatoes, we throw frozen porcini mushrooms into the water. These mushrooms were pre-cut, washed during freezing. Boil up to 10 minutes.
• Around this time, roasted carrots and onions are added.
• In 5 minutes, all flavor enhancers and seasonings are thrown.
• After checking for taste and softness, the mushroom soup is ready. Served hot on plates.

How to cook mushroom soup with frozen mushrooms and pearl barley

Ingredients:

• Mushrooms - up to 500 g. Any kind of frozen mushrooms is suitable for this recipe.
• Barley - 1/4 of the pack.
• Canned green peas - 0.25 g.
• Potato - 0.5 kg.
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf, salt, pepper, vegetable oil.
• The amount of ingredients is approximate and is adjusted depending on taste preferences.

Cooking process:

• Barley groats, pre-cooked until half cooked, are thrown into boiling water.
• Carrots and onions are peeled and fried on hot pan drenched in vegetable oil.
• The peel is removed from the potatoes. The tubers are washed, cut into cubes. Potato rushes to barley.
• Mushrooms in a non-thawed state are thrown into the water 10 minutes before they are ready. Properly frozen mushrooms should be washed, cut, dried, and only then frozen in clean bags.
• Ready carrot-onion frying is added to the soup 5 minutes before readiness. Spices rush to taste (pepper, bay leaf, salt).
• All products should be checked during preparation. Barley and potatoes should be soft.
• Hot soup is poured into deep bowls. If desired, sprinkle with grated garlic and finely chopped herbs.

Croutons for mushroom soup

To add piquancy and satiety to the dish, you can fry croutons from gray, black bread. The bread is cut into small pieces, laid out on a heated and oiled pan. Fry on both sides until golden brown. Next, the cooled croutons are rubbed with garlic cloves. You can also sprinkle hot croutons with grated cheese. It will turn out a very fragrant appetizer for mushroom soup.

The most common and safe type of mushrooms are champignons. They can be eaten raw and cooked with other meat and vegetable products. Recipes for making soup with frozen champignons are no different from soup with chanterelles. Only the final stage will have a different taste and smell. Soups are seasoned with chopped herbs: dill, parsley, green onions. IN ready meal add a few tablespoons of sour cream.

Frozen champignon soup is one of the convenient favorites of many, which can be prepared at any time on hastily. original recipe stipulates that the cook removes the stalks of the mushrooms, boils the stalks separately, and discards them at the end. The rationale is that this removes the tougher part of the frozen mushrooms, infusing more flavor into the soup. However, this is not necessary if the stem stems are not a concern. If you don't like the tougher parts of the fungus stems, just cut them off and throw them away.

This soup also calls for using less meat broth. original soup provides 6 cups chicken broth where it is boiled for 30 minutes and 4 egg yolks are used to make the soup creamy. To shorten the cooking time and make the soup less caloric, use less broth and omit the egg yolks for the soup.

The original recipe also calls for the cook to remove the fungal stalks and chop the onion. Since frozen mushrooms are often already sliced, this step can also be skipped.

A whole onion in a soup is just as good, as it releases all of its juices into the soup and retains its texture when taken out.

If you want your soup to be smooth, you could whip up the broth before adding the mushrooms. Or you can transfer the broth to a blender along with the onions to blend everything. It's accelerated classic recipe mushroom soup, which is easy enough to make on a weekday evening. Your soup will come out deliciously tender. Just toast a few slices of bread and serve with soup and you'll have a hearty winter dinner in no time.

How to cook frozen champignon soup - 15 varieties

Frozen champignon soup - a simple recipe

One of the fastest and most versatile dishes you can think of. Still the dish despite it fast cooking, is not ordinary and too simple to taste.

Ingredients:

• Frozen champignons - 500 g
• Potatoes 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• fresh dill
• Egg - 1 pc.

Cooking:

Boil mushrooms immediately after removal from freezing.

Peel and cut potatoes and carrots.

Fry the onion.

Cook everything over low heat for 25 minutes. At the end add boiled egg and dill.

The dish is made from regular freezer stock and pantry items, and is ready in less than 30 minutes. This is the perfect simple lunchtime soup for a meat-free week.

Ingredients:

• Olive oil
• 1 onion
• 3 garlic cloves
• 8 cups vegetable broth
• 400 g frozen champignon mushrooms
• 2 cups broccoli
• 1 zucchini
• 1/4 cup soy sauce
• Spices
• 1 tablespoon rice vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar

Cooking:

In a large saucepan add oil, onion and sauté over medium heat for 7 minutes or until onion begins to soften.

Add the garlic, stir to combine and saute for 1 minute.

Add broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaf, bring to a boil and let it simmer for about 10-15 minutes or until mushrooms and vegetables soften.

Add more vinegar, sugar and any herbs, salt and pepper to taste.

The amount of salt will vary depending on how salty the broth and soy sauce is.

Creamy creamy cheese soup in the form of a practical recipe with frozen mushrooms.

Ingredients:

• 300 g frozen mushrooms
• 1 onion
• 6 pcs. potatoes
• 2 tbsp melted liquid cheese
• 2 tbsp butter
• Greenery

Cooking:

Fry the onion.

Throw mushrooms into boiling water.

Add onions, chopped potatoes to the water and cook for 15 minutes.

Add butter and cheese.

Boil 5 minutes.

Add greens.

Intensely earthy flavors in this smooth, creamy frozen mushroom soup recipe.

Ingredients:

• 600 g frozen mushrooms
• 1 onion
• 2 sticks of celery
• 3 garlic cloves
• Several sprigs of parsley
• Several sprigs of thyme
• Olive oil
• 1.5 liters chicken broth
• 75 ml cream
• 6 slices Ciabatta

Cooking:

Throw mushrooms into boiling water.

Peel and finely chop the onion, celery and garlic, and the parsley.

Heat olive oil in a large saucepan over medium heat, add onion, celery, garlic, parsley stalks, thyme leaves. Fry and transfer to a pan with mushrooms. Boil 25 minutes

Add cream, cook for 2 minutes and switch off.

Serve with Ciabatta.

Fragrant and flavorful mushroom soup for a healthy and light lunch.

Ingredients:

• Frozen mushrooms - 250 g (100 g thawed)
• Carrot - 1 pc.
• Bay leaf
• Onion - 3 pcs.
• Butter - 100 g
• Sour cream - 200 g
• Flour - 3 tablespoons

Cooking:

Heat oil and fry chopped onion. Add flour and make sauce.

Cut carrots.

Add mushrooms to boiling water along with carrots.

Add sauce.

Add sour cream.

This is mushroom soup the way it should be - rich and full of flavour.

Ingredients:

• 1 PC. dried pork slices
• Olive oil
• 600 g frozen mushrooms
• 2 garlic cloves
• 1 onion
• 1 thyme
• 1 liter chicken broth
• Parsley
• 1 tablespoon mascarpone
• 1 lemon
• truffle oil

Cooking:

Soak the pork.

Defrost mushrooms and fry in truffle oil along with onions. Add mushrooms and pork to one pot.

Add broth and cook for 20 minutes.

Add spices, lemon juice, squeezed garlic and olive oil. Cook for 3 more minutes.

simple and hearty soup perfect for a quick meal for the whole family.

Ingredients:

• Frozen mushrooms - 400 g
• Potatoes - 5 pcs.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Chicken - 1 pc.
• Spices
• Oil
• processed cheese- 2 pcs.

Cooking:

Cut up the chicken and boil.

Strain the broth. Add meat to broth.

Chop or grate onions and carrots. Fry and add to broth.

Cut potatoes and add to soup.

Add spices.

At the end of cooking, after 20 minutes, add processed cheese, after rubbing them.

Cook until cheese is completely melted.

Creamy and juicy broth, potatoes, bacon, onions and mushrooms are cooked together to make a very cozy and pleasant stew.

Ingredients:

• 400 g frozen mushrooms
• 4 strips of bacon
• Butter
• 1 onion
• ⅓ cup barley
• 3 potatoes
• 8 cups of water
• ¼ cup cream
• Sour cream
• 2 tablespoons of any herbs

Cooking:

Add mushrooms to boiling water to boil.

Fry bacon in butter, add boiled mushrooms.

Heat up a pot of water. Salt and add mushrooms with bacon.

Fry the onion and add to the soup.

Add chopped potatoes to soup.

After the potatoes are ready, add the barley. Cook until the barley is done. At the end, add cream and turn off the heat. Sprinkle with herbs.

Add sour cream if desired.

Hearty and unusual soup with meat balls loved by children and not only.

Ingredients:

• 500 g frozen mushrooms
• 1 onion
• 1 carrot
• 1 egg
• 3 tbsp milk
• 3 tbsp flour
• Greenery

Cooking:

Heat oil, add onions and grated carrots. Fry.

Heat water and add frozen mushrooms.

Mix flour with egg and salt. Roll into balls and fry.

Add onions and carrots to mushroom water.

Add milk. Cook until done.

Add dumplings and serve.

It's comfortable and satisfying creamy dish for a cold evening or a hearty dinner.

Ingredients:

• 5 pieces. potatoes
• 300 g frozen mushrooms
• 2 carrots
• ½ cup chopped green onion
• 6 cups chicken broth
• ¼ cup flour
• 3 tablespoons oil
• Cream
• 2 tablespoons olive oil
• 2 teaspoons chopped dill
• 1 bay leaf

Cooking:

Melt 3 tbsp. oil in a saucepan over medium heat. Add carrots green onion and pass 5 minutes.

Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and add bay leaf.

Add chopped potatoes - cover and cook for 20 minutes. The potatoes should be firm but tender.

Heat 2 tbsp. olive oil in a large skillet over medium heat. Add thawed mushrooms and fry for 5 minutes. Add to soup.

In a separate bowl, whisk cream and 1/4 cup flour until smooth. Slowly add to soup and bring to a boil.

For a healthier version, replace all the oil with olive oil. Skipping the flour step still creates a very tasty soup.

This recipe is an abbreviated version of the classic creamy soup Julia Child mushrooms, so it's easier to make on weekdays without sacrificing flavor.

Ingredients:

• 500 g frozen mushrooms
• 5 tablespoons of oil
• 1/2 onion
• 3 tablespoons flour
• cups of broth
• 1 teaspoon dried parsley
• 1 bay leaf
• 4 egg yolks (optional)
• 1/4 cup cream

Cooking:

Heat 3 tablespoons of butter in a saucepan. Add an onion. Cook the onion for about 8 minutes.

Add flour and continue to stir over medium heat for 3 minutes until flour and onion are well combined.

Add chicken broth, about one cup at a time. Stir constantly until it forms a silky paste and starts to boil.

Add parsley, bay leaf and thyme. Simmer over medium heat, partially covered, for 15-20 minutes, until the soup reaches your desired thickness.

While the broth is simmering, cook the frozen mushrooms. Add mushrooms to soup.

Combine egg yolks (if using) and cream in a small bowl and whisk. Slowly add the mixture to the broth. Season with salt if necessary and add more cream.

Mushrooms are the surprise in this creamy spinach soup. You can make this ahead of time and reheat it before serving.

Ingredients:

• 400 g frozen mushrooms
• 2 bows
• 6 tablespoons butter
• 1/2 cup flour
• Spices
• 4 glasses of milk
• Chicken bouillon
• 500 g frozen spinach

Cooking:

Saute thawed mushrooms and onions in oil in a large saucepan. Stir in flour and seasonings until blended; Gradually add milk and broth. Boil; cook and stir for 2 minutes or until they thicken.

Add spinach and stir. Reduce heat; cover and simmer for 5 minutes or until heated through.

This is a wonderful and elegant soup with the usual ingredients - onions and mushrooms.

Ingredients:

• 4 tablespoons oil
• 12 pcs. Luke
• 3 garlic cloves
• 4 tablespoons flour
• 3 cups chicken broth
• 400 g frozen mushrooms
• 1/2 cup heavy cream
• fresh tarragon

Cooking:

Heat oil in a saucepan. Saute onion and garlic until tender.

Add flour, mix and cook for 2-3 minutes.

Add stock and thawed mushrooms, and bring to a boil, stirring frequently.

Boil for 5 minutes.

Beat with a blender.

Reheat and serve garnished with chopped fresh herbs.

Serve with a crispy loaf of French bread and a glass of wine.

This beautiful fragrant recipe for Chinese Mushroom Noodle Soup - A quick and easy soup with an oriental twist that will satisfy family and friends.

Ingredients:

• 400 g frozen champignons
• 3 cups chicken broth
• 3 bows
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 300 g dried Chinese noodles
• 1/2 cup bok choy
• 1/2 cup Choi Sum

Cooking:

Defrost and fry the mushrooms.

Heat the chicken broth in a large saucepan and bring to a boil.

Add green onions, sauces, mushrooms, bok choy, choy sum and noodles. Boil until boiling.

Leek and mushroom soup is one of the best combinations. Light and savory - the main theses of the soup.

Ingredients:

• 300 g frozen mushrooms
• 2 tablespoons coconut oil
• 1 cup thinly sliced ​​leek
• 1 cup finely chopped onion
• 3 garlic
• 1 tablespoon crushed tarragon leaves
• 2 tablespoons lemon juice
• 4 cups chicken broth
• 3/4 cup coconut milk
• 2 teaspoons starch

Cooking:

Boil frozen mushrooms.

Fry the leeks. Add garlic and tarragon, cook for 1 more minute, stirring occasionally. Add mushrooms.

Add lemon juice, broth and coconut milk. Heat up and serve hot.

Mushroom soup made from frozen mushrooms is an amazing dish. It has a unique aroma. This soup smells like autumn and forest. It is low in calories yet filling. The proposed mushroom soup recipe is simple, like everything perfect.

Frozen mushrooms contain a large number of fiber, vegetable protein and carbohydrates, which explains their high energy value combined with low calorie content. Not one dietary recipe or meatless dishes is based precisely on these properties of "vegetable meat".

mushroom preparation

Soup from frozen mushrooms begins to cook ahead of time. The recipe is based on the use of frozen forest delicacies, which should be prepared in advance, in season - at the end of summer and autumn.

For this it is best to take:

The golden rule of working with such delicacies from the forest: today we have collected, today we process. For freezing, you need to select whole strong specimens, but not rotten in any way. A very beautiful mushroom soup from frozen mushrooms is obtained if you select small, neat mushrooms.

• Recipe for frozen forest mushrooms:
• raw materials should be cleaned of grass, earth. Oilers are freed from the skin;
• the whole mass is washed in running water;
• mushrooms are placed in a pot of water and boiled in boiling water for 5 minutes;
• then the water is drained;
• the contents of the pan are thrown into a colander;
• the mass is laid out on a napkin, where it has to cool and dry a little;
• mushrooms are laid out on flat plates separately from each other and placed in the freezer. Each piece should be frozen separately;
• after an hour, the mass is divided into portions based on the volume required for one dish, placed in plastic bags and returned to the freezer.

At a temperature of -18ºС, such blanks are stored for up to six months. After the water begins to destroy the mushroom fiber, depriving the product of its beneficial properties.

Preparing a semi-finished product for cooking consists in defrosting the required volume in a natural way. Re-freezing is not possible. Thawed mass can not be stored in the refrigerator, it should be fully used on the same day.

Ingredients

The recipe suggests that for frozen mushroom soup you need to prepare:

• frozen mushrooms - 300 g;
• potatoes - 2 tubers;
• flour - 1-2 tbsp. l.;
• onion - 1 head;
• carrots - 1 pc.;
• water -1.5 l;
• sunflower oil - 20-30 g;
• bay leaf - 1 pc.;
• black peppercorns - 3 pcs.;
• salt to taste;
• greenery.

This recipe yields 2 servings.

Cooking time is 60 minutes.

Sequence of work

Mushroom soup from frozen mushrooms is prepared as follows:

Cooking completed. delicious dish, the recipe of which is the pride of Russian cuisine, is ready to eat..