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:
- 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.
- 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.
- 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.
- Send two roasts to the mushroom broth and boil. Potato pieces should be fully cooked.
It remains to sprinkle with seasonings and mix.
In chicken broth with rice
Mushrooms are ideally combined with rice groats, and if you boil them with the addition of chicken meat, then the stew will turn out to be 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:
- To make the broth light, the chicken should be placed in cold water. Boil for an hour, remove and cut.
- Defrost mushrooms ahead of time and cut (straws are required). Chop the onion, chop the carrot (should get small cubes).
- 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.
- 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 chicken pieces to soup. 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:
- Boil water, put mushrooms in it (no need to defrost in advance), boil.
- Grate the potatoes (use a fine grater) and send to the mushrooms.
- 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.
- 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.
- Season, add salt, throw in the parsley and sweat for three minutes.
With barley
Pearl barley will help to achieve harmony of taste. 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:
- Rinse and soak the cereal in advance - this will help speed up the cooking process. Rinse and cut frozen forest gifts.
- Boil water. Place mushrooms. After the broth boils, foam will appear - it must be removed, otherwise the soup will turn out to be cloudy.
- Add lavrushka, cover with a lid and boil for a quarter of an hour.
- Take a slotted spoon and get mushrooms.
- 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.
- Cut the potatoes, send to the broth and boil.
- Chop the onion. Chop the carrot. Heat a frying pan with oil and fry vegetables. Add mushrooms and simmer for five minutes.
- 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:
- Chop the onion. Pour oil into a frying pan, heat up and place the vegetable. Passer.
- Add mushrooms. Fry - it will take eight minutes.
- Cut the carrot. Chop potatoes. Place vegetable cubes in water, salt and boil.
- Add roast. Take a blender and grind.
- Boil. The mass must be constantly stirred.
When the liquid begins to boil, pour over 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:
- Pour water into the bowl. Place the ham. Set the "cooking" mode. Time is half an hour. Put the meat on a plate.
- Defrost mushrooms and cut. Chop the onion. Chop the pepper. Grate the carrots using a large grater. Chop the potatoes (should get cubes).
- Pour oil into a skillet and heat up. Place forest gifts, add pepper, then stew. Pour in carrots, add onions and fry everything.
- 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.
- 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:
- Pour salt into the water and boil.
- Add mushrooms and boil.
- Cut potatoes and send to mushrooms.
- Chop the onion. Place the onion rings in the skillet.
- 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.
- 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.
- 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:
- Fry defrosted mushrooms in butter.
- Chop the onion, place in a pan and simmer.
- Take a blender and grind the roast.
- Ready to turn the potatoes into mashed potatoes, mix with the mushroom mass.
- Boil cream. Place the resulting puree and beat using a blender.
- Salt, add seasoning and mix.
Chop the greens and sprinkle the soup in the pot or after, in each plate.
Calories: Not specified
Cooking time: Not indicated
From frozen mushrooms, you can cook fragrant mushroom soup to taste the same as from fresh ones. Housewives know that the cooking time for hats and legs is different for large specimens. Therefore, I usually freeze the legs of mushrooms whole, and fry or marinate the caps. Frozen legs make a wonderful rich soup. Mushrooms need to be defrosted until they can be sliced. All other products in the composition of the soup are the simplest and most affordable. This is the most delicious mushroom soup recipe, be sure to try it. Also try this one too.
You will need:
- legs of boletus - 300 grams,
- potatoes - 2 pieces,
- onion - 60 grams,
- carrots - 1 piece,
- vegetable oil - 1 tablespoon,
- cumin - 0.5 teaspoon,
- bay leaf - 1 piece,
- allspice - 3 pieces,
- salt pepper.
For submission:
- hot pepper - 5 grams,
- garlic - 2 cloves,
- greenery,
- sour cream on request.
Recipe with photo step by step:
Peel potatoes and cut into cubes. Rinse in running water. Pour cold water and put on fire. 
Cut the mushroom legs into slices 5-7 mm thick. 
Fry the mushrooms in vegetable oil and add to the potatoes. Boil 10 minutes. 
Carrot cut into semicircles. 
Chop the onion. 
Fry vegetables in a pan with vegetable oil and put in a pan. Cook the soup for 10 minutes at a low boil. 
Put bay leaf, cumin, allspice. Simmer 3 minutes. Remove bay leaf immediately. 
Put chopped garlic and hot pepper in a serving bowl. 
Pour the hot soup into bowls and leave to infuse for three minutes. 
Sprinkle the dish with finely chopped herbs on top.
Serve with crackers and sour cream.
The soup has a rich taste of forest mushrooms, complemented by spices and vegetables. You can serve this dish with cheese sandwiches, and instead of sour cream, add a piece of butter. For a lean version, soy sour cream or lean mayonnaise is suitable.
Adviсe:
If the mushrooms are not fried first, then a large amount of foam will form during cooking, the soup will be cloudy and the taste of the dish will deteriorate.
Boil frozen mushrooms for no more than 15 - 20 minutes.
From time immemorial, mushroom soup has taken pride of place in Russian cuisine. Forests annually give a rich harvest of various mushrooms, each of which is tasty in its own way. That's why frozen mushroom soup or dried mushroom soup are the best and most convenient mushroom stock recipes.
Freezing is a wonderful way to preserve this product. In this case, mushrooms can be used at any time of the year (just defrost them) and do not stop pampering yourself and your loved ones with them.
Soups are best made from frozen mushrooms. If desired, the consistency of these dishes can be pureed. These are dense rich soups with an appetizing and inviting look.
At any feasts or meals, such a soup will come in handy - on weekdays it diversifies the well-established diet, and on holidays it will delight guests with its “forest” mood.
Thus, having made the necessary supplies in the summer, in the winter you can happily “gobble up both cheeks” mushroom soup.
If stocks have not been made, store products will always come to the rescue, champignons are especially common in this regard.
The recipe includes the mushrooms themselves, as well as frozen potatoes and some vegetables. Cooking is not laborious, although you still have to tinker a little. The main thing is that the output will be healthy and wholesome food for a good family dinner!
The advantage of a frozen product is also that it can be purchased in advance, and at the right time (on occasion or just because of your mood), you just need to remove it from the refrigerator.
Ingredients
- Mushrooms - 400 g;
- Onion - 1 pc.;
- Potato - 350 g;
- Vegetables (frozen) - 300 g (it can be beans, cauliflower, carrots, etc.);
- Vegetable oil - 50 ml.;
- Salt - to taste;
- Sour cream - 200 ml.
How to make frozen mushroom soup
The dish is ready! The fragrant soup is poured into bowls and sour cream is added to it. Some put mayonnaise, although this way the dish turns out to be extremely high-calorie.
In general, mushroom soups are very useful - they will reliably supply the body with vegetable protein and trace elements!
If you follow a sports diet, it is better not to eat this dish more than 1 time per day, because. mushrooms are digested slowly, gradually adding energy to the body.
This dish of dried mushrooms is a classic in the Russian culinary tradition. The soup turns out to be very nutritious and satisfying, and the taste will remind you of sunny days at the beginning of golden autumn.
This soup is loved by both adults and kids, as well as people of the older generation. The soup turns out soft, the pieces of mushrooms pleasantly massage the tongue, and the taste makes you roll your eyes with pleasure!
Ingredients
- Mushrooms - 80 g;
- Flour (to thicken the soup) - 50 g;
- Carrots - 1 pc.;
- Potatoes - 2 pcs.;
- Onion - 1 pc.;
- Bay leaf 1 pc.;
- Dill - 20 g;
- Oil - 50 ml.;
- Salt - to taste.
How to make dried mushroom soup
- Mushrooms are thoroughly washed, after which they are poured with boiling water and left for a period of 25 minutes to an hour;
- All vegetables are washed. Next, the onion is chopped, the carrots are passed through a medium grater, and the potatoes are cut into strips;
- Chopped ingredients (except potatoes) are lightly sautéed. During the frying process, wheat flour is added, in which pieces of vegetables are crumbled;
- Mushrooms are cut. Water from them will still be needed to fill the soup;
- About two liters of water are collected in the pan. Mushroom water and the mushrooms themselves are also added there;
- The contents of the pan are brought to a boil and cooked for another 10 - 20 minutes;
- Potatoes and vegetables from the pan are transferred to the pan;
- Add bay leaf, salt and (if desired) pepper. The pan is not removed from the fire for another 5 minutes;
- The fire is turned off, the contents of the pan are infused under the lid for several minutes for complete saturation.
Appetizing and delicious - the smelling dish is ready to eat! It is better not to leave the soup for tomorrow, but to eat it 2-3 times a day.
So the soup will have time to give all its useful properties and please with its exquisite taste!
It is noteworthy that mushroom soups are much more nutritious than regular vegetable soups and at the same time much less fatty than soups with meat.
The taste of the combination of two products so beloved by many eaters is truly enchanting!
Processed cheese has firmly entered the weekly diet of many Russians, and mushroom recipes have been passed down from generation to generation for many centuries.
Such a soup will satisfy hunger (and even a large family can be fed at the same time) and give strength!
Ingredients
- Mushrooms - 400 g;
- Processed cheese - 150 - 250 g;
- Potatoes - 0.5 kg .;
- Greens - a bunch;
- Carrots - 1 pc.;
- Bay leaf;
- Onion - 1 pc.;
- Oil (vegetable or butter) - 50 ml;
- Cream - 2 tbsp. l.;
- Salt, paprika, pepper - a pinch each.
How to cook mushroom soup with melted cheese
- Water is drawn into the middle pan and put on fire;
- Peeled potatoes are cut into large slices and sent to boiling water;
- Mushrooms are washed and cut, after which they are fried over the strongest fire and reported to the pan;
- Added bay leaf. All components are boiled for 10 - 12 minutes;
- The peeled onion is cut into small slices, and the carrots are finely chopped. Then, in a pan, these vegetables are fried until the onion semi-rings are transparent (another option is to chop the onion with carrots with a blender to a paste and pass it over low heat. It is better to do this at the beginning of cooking - then it is also recommended to lightly fry the mushrooms.) . After roasting, the vegetables are sent to the mushrooms;
- Greens are shredded into small crumbs;
- Processed cheese is shredded with a fine grater. If desired, before sending it to the pan, you can hold it in a pan for several minutes;
- Salt is added, cream is poured in, and paprika and pepper are also poured;
- The final touch is green. Next, the dish is infused with the lid closed for 5 minutes to achieve fullness of taste.
Thick, extraordinary and very tasty (recognized not only in Russia, but also in France, Germany, etc.) soup is ready! It will always come in handy - on a holiday or a weekday.
An additional plus is that even the most inexpensive cheese can be taken - it will still give the soup the desired creamy shade and thick consistency.
This soup should not be eaten too often, but once or twice a month it is quite possible to cook it, deriving exceptional pleasure from the meal!
A variety of myths and legends have been circulating about the benefits of pearl barley for a long time. This cereal really has many vitamins, and it is also rich in fiber (a simple recommendation - barley should be soaked 4 hours before cooking).
Eating barley helps cleanse the esophagus and stomach, facilitating the digestive process. Barley also promotes fat burning.
No wonder this "soldier's" cereal was so intensively introduced into the diet of Soviet people, and not only military personnel.
Today barley dishes have not lost their significance. In combination with mushrooms, the soup from it turns out to be especially dense, rich and nutritious.
Ingredients
- Mushrooms - 450 g;
- Pearl barley - 250 g;
- Carrots - 2 pcs.;
- Potatoes - 3 pcs.;
- Onion - 1 pc.;
- Oil (vegetable) - 50 ml.
How to cook mushroom soup with barley
- Mushrooms are washed and cut into medium pieces. They go to a pot of water (standing on medium heat), where, after boiling, they keep for another 20 minutes. Then they should be removed and placed in a separate container;
- Barley groats are boiled in the same pan with the remaining broth (if it was previously soaked, the cooking time is reduced, and the groats are boiled better). Average time - 35 minutes;
- The potato peel is separated, and a clean potato is cut into strips, and then placed in a pan with grits;
- Chopped onion is browned in a pan and removed in a separate bowl;
- Boiled mushrooms are thrown into the pan at medium intensity of fire and kept there for about ten minutes;
- Mushrooms and onions are poured into a saucepan. The dish is salted, you can add bay leaf;
- After 20 - 30 minutes of cooking, greens can be added, after which the pan is covered with a lid.
After 10 minutes, the soup can be poured into portions. A rich mushroom smell fills the kitchen, and then the whole house, which instantly causes an appetite!
It will be possible to satisfy him and eat "to satiety" by eating just a bowl of this wonderful soup! It is not uncommon for already well-fed households to require supplements, causing their favorite dish "for an encore"!
The most accessible mushrooms at any time are champignons. These uncomplicated mushrooms have great taste, which is why any cookbook contains many recipes from them!
In addition to availability and taste, champignons are also very friendly to cook. Soups based on these mushrooms are cooked with pleasure by inveterate bachelors, as well as caring housewives, when they want to quickly feed their family in a tastier way.
Ingredients
- Mushrooms - 400 g;
- Vermicelli - 200 g;
- Carrot;
- Potatoes - 3 - 5 pcs.;
- Bulb;
- Bay leaf;
- Oil - 50 ml.;
- Salt - to taste;
- Sour cream - 1 tbsp. l. as an additive already in the plate.
How to cook mushroom soup with champignons
- Washed mushrooms are thrown into a pot of cold water, which is placed on the stove. You can immediately put salt;
- In this recipe, a blender is used - onions and carrots are chopped in it. Then they are fried in oil, and only then they join the mushrooms in a saucepan;
- Potatoes are cut into thick strips and placed in boiling water;
- After a few minutes, bay leaves are added, as well as pepper and spices as desired;
- After 20 minutes, the fire is turned off, and the finished soup is infused under the lid.
While the hostess serves dinner places with cutlery and cuts bread, the soup “reaches”. The real mushroom dish will show the whole palette of its taste as much as possible.
You can call the household and serve hot food with sour cream. Very tasty and really nutritious!
Given the variety of dishes from this universal gift of nature, you can cook soups with it in completely different ways. In some families, cooking traditions and culinary secrets are passed down from mother to daughter.
There are more modern ways of cooking, for example, cooking in a slow cooker. Another point where household appliances are used is grinding in a blender, which is especially relevant for and.
Spices don't go well with the taste of mushrooms, so adding them to a dish is completely arbitrary (especially with stock cubes).
But the generally recognized additive to such a soup is sour cream. It softens the taste, making it more tender. The spectrum of taste will expand even more if you use a mushroom platter.
You can also safely add crackers (croutons) and whole mushrooms to the soup to make the culinary composition more natural.
Greens will not be superfluous and will decorate the dish well, you can always chop the garlic - so the soup will be even more useful (especially in winter) and will positively affect the immune system.
Summing up, we can say that even a small amount of mushrooms stored in the season will make home cooking more diverse and interesting.
By correctly distributing the reserved mushrooms, the hostess can prepare various dishes from them every month, thereby preventing her loved ones from getting bored with the specific and bright taste of mushrooms!
Soups are the most economical dish in this regard - they do not require a large amount of mushroom preparation and include many different vegetables and other ingredients. Soups are easy to make and last a long time!
The preparation of mushroom soup takes place with several operations, especially if you plan to prepare mushroom soup puree. 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 course 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 prepared from, because they prepare mushroom soup 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 made from dried mushrooms can please you all year round, you just have 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. Thus, you can cook mushroom puree soup from champignons, mushroom cream soup with cream. If you decide to cook mushroom cream soup from champignons, boil a few small whole mushrooms, cut them thinly across and put them on a plate, you will get not only delicious mushroom soup, 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.
Frozen mushrooms are quite popular these days, as their season ends rather quickly, and sometimes you really want to treat yourself to tasty and healthy mushroom dishes. From them you can cook a variety of recipes - from soup, and ending with pastries.
Mushroom soup made from frozen mushrooms turns out to be the most tender and tasty, and such a dish can easily diversify your usual diet. In this case, you can use any mushrooms - champignons, chanterelles, boletus and so on. A product that has been frozen does not lose its beneficial properties, and also retains an excellent aroma and taste.
Forest mushrooms will give the first course a great taste and aroma. In the store you can usually find a mixture of different frozen mushrooms that can perfectly complement any dish. However, if you do not want to buy a packaged product, you can buy several types of mushrooms yourself, then mix them and make a fragrant soup.
Products needed for cooking:
2 onions;
a little bit of butter;
basil and ground pepper (optional)
water - 2.5 l;
350 grams of mushrooms (frozen);
4-5 potato tubers;
How to cook
To properly make mushroom soup from frozen mushrooms, you first need to prepare the main ingredient. We completely defrost the mushrooms, wash them, fill them with water and put them on the stove. After boiling, remove the foam and cook the mushrooms for 1 hour. While we have free time, we prepare the rest of the products - we rub the carrots, finely chop the onion, cut the potatoes into medium cubes.
When the mushrooms boil a little, put the vegetables into the pan and mix. After 5-7 minutes, add chopped potatoes (during this time, the vegetables will have time to soften a little).
We cook the soup for another quarter of an hour, after which the broth needs to be flavored with salt and seasonings (it is important to note that spices change the taste of mushroom soup, so you can add them if you wish). After cooking the potatoes, put the oil and chopped herbs into the pan. Turn off the stove and let the first dish brew a little.
Recipe #2
If you want to cook a fragrant delicious soup that will turn out to be very nutritious and also healthy, choose frozen mushroom soup. This dish always turns out to be successful, but it includes a minimum set of products.
Required Components:
500 grams of any mushrooms (frozen);
onions and carrots (if you want a thick soup, you can take 2 vegetables each);
5 potatoes;
a few bay leaves;
black pepper (it is better to choose "peas");
Step by step cooking
We take out the mushrooms from the refrigerator, leave them until completely defrosted. After that, we shift the product into a colander, rinse and send them to the pan.
We put there the peeled whole head of onion, peppercorns and parsley. Pour the ingredients with water and put on the stove (the broth can be slightly salted). As soon as the water boils, the mushrooms should boil for a quarter of an hour, after which finely chopped potatoes can be added to them. After that, the first dish should be cooked for 10 minutes.
Finely chop or three carrots. We shift it into the broth, flavor it with salt and spices, and then cook the mushroom soup from frozen mushrooms until the potatoes soften. At the end of cooking, we take out a whole onion, sprinkle the soup with herbs, keep it on fire for a couple more minutes. That's all - after insisting, you can lay it out and treat the household.
Soup with frozen mushrooms, noodles and potatoes
It is known that mushrooms go well with pasta - based on this, we can conclude that these ingredients will make a tasty and nutritious first course.
Required products:
400 grams of any mushrooms (for example, porcini);
4 potato tubers;
bulb;
frying oil;
half a glass of small gossamer vermicelli;
salt and fresh herbs.
Cooking
Mushrooms are completely defrosted, washed and, if necessary, cut. Then put them in a frying pan and fry over low heat. As soon as all the liquid has evaporated from the mushrooms, the fire can be slightly added. At the same time, it is important to stir the mushrooms regularly and do not cover them with a lid.
Peel the potatoes, and then cut into cubes or straws. Peel the onion and chop finely. When the mushrooms are fried, lightly salt them and add the onion. If you wish, you can put a little melted butter in the frying. Close the lid and leave the mushrooms to languish for 10-15 minutes.
Boil 2 liters of water in a saucepan, salt and spread the chopped potatoes. After boiling again, lay out the mushroom frying and spices. As the potatoes soften, carefully pour out the vermicelli, bring the frozen mushroom soup to a boil and immediately turn off the heat. If desired, the soup can be dyed with herbs before serving. In order for the taste of mushrooms to be better revealed, after cooking, the dish should be allowed to brew a little.
Recipe for soup with mushrooms and barley
Mushrooms go well with any cereal, so they are often added to the first course. Although barley frozen mushroom soup requires a lot of time to prepare the products, the result is wonderful - a clear broth, a pleasant aroma and rich taste.
Ingredients:
4 handfuls of frozen mushrooms (in this case it is better not to use champignons);
2 handfuls of barley;
3 medium potatoes;
1 onion and carrot;
oil for frying (it is better to choose butter);
1.5 liters of water.
Cooking method
In order for the soup to cook faster, it is better to soak the grits in water for a night or several hours, after washing well.
We spread the cereal in a saucepan, wait for it to boil, add a little salt and cook for 60 minutes. After that, the water must be drained, as it will not allow the broth to be transparent.
We shift the pre-thawed mushrooms to the cereal, fill it with water and again wait for it to boil. A quarter of an hour after cooking, put chopped potatoes to the ingredients and cook the broth for 20 minutes.
While there is time, we prepare the frying - we cut the carrots and onions, put them in a pan with melted butter and sauté them until they soften and change color. We spread the frying in the broth, salt and wait for the potatoes to be completely cooked. To make the taste of the first dish more interesting, it is recommended to add a couple of cloves of garlic to it.
Mushroom bowl with melted cheese
Melted cheese gives the first dish a pleasant creamy taste. The main thing is that it be natural, otherwise the cheese will not be able to completely dissolve. The more cheese you add, the tastier and more interesting the taste will turn out.
Products:
700 grams of potatoes;
300 g mushrooms (frozen);
onions - 1-2 pieces;
300 g of cheese;
small carrots;
oil for frying;
salt and black pepper.
cooking option
First, we prepare all the ingredients - we clean and cut the vegetables, defrost the mushrooms and cut them into slices, and the potatoes into bars.
We spread the mushrooms in boiling water and boil them for half an hour at a moderate boil. After the time has passed, pour out the potatoes and cook the first dish for another 10 minutes.
We make frying from vegetables, after which it can be laid out to the rest of the ingredients along with salt and seasonings. As the potatoes soften, put melted cheese (chopped) in the broth and mix the soup with frozen mushrooms to completely dissolve it. After 5 minutes, the dish will be ready.
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