Mushroom soup made from frozen mushrooms with chicken recipe. Recipes for mushroom soup from frozen mushrooms with photos Frozen forest mushroom soup

Before we know it, summer mushroom season will soon arrive. How impatiently we look forward to this time! After all, there will be an opportunity not only to walk through the forest, breathe fresh air, listen to birdsong, but also to “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 pickle and prepare the roast. And what a smell wafting through the kitchen at that moment! Oh, I was just daydreaming and almost imagined everything in real life.

But this 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 supplies have already run out, then it doesn’t matter, now you can buy frozen champignons in the store all year round, as well as fresh ones. And not only champignons, there are also chanterelles and boletus.

And I must say that frozen mushrooms make soup no worse than fresh ones. And from them you can prepare a lot of delicious dishes using simple and tasty recipes. I propose today to consider their various options.

According to this recipe, of course, you can prepare soup using both fresh and frozen mushrooms. Any that exist. The soup made from boletus, boletus and boletus will be especially tasty. At least from one type, at least by mixing them in any proportions.

If you cook it from boletuses (red caps), the dish will also be delicious, but the broth will be somewhat dark. That's why I cook more from boletuses, use them, or cook them.

And of course, don’t forget about champignons. They will also succeed at the highest level. And today they will make a delicious recipe.

We will need:

• frozen mushrooms – 300 gr
• potatoes - 2 pcs
• carrots - 1 pc.
• bell pepper - 1 piece
• onion - 1 pc.
• vegetable oil - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Peel the potatoes and cut into long, medium-sized strips. Fill it with water and put on fire. It will be enough to pour 1.5 liters of water.

2. Peel and dice the onion.

Peel and cut the carrots into strips, or even better, grate them using a Korean carrot grater. This way it will turn out thin and you won’t need to keep it on the fire for a long time. This means more vitamins will be preserved.

You can grate carrots using a regular grater, but in my opinion, if you cut into strips or use a Korean carrot grater, the overall appearance of the soup will be more beautiful. In addition, all other components will be cut in the same way.

3. Pour oil into a small frying pan. Why small? Because the small one is more compact and the oil will not spread over it, and all the components will not be scattered throughout the frying pan.

Place onion on it and fry until golden brown.

4. Then add carrots to it and fry everything together for 2 - 3 minutes over low heat so that the vegetables are stewed rather than fried.

5. Meanwhile, we have boiled potatoes and you can add mushrooms to them. I already had them cut into pieces when preparing them, and so I take them out of the freezer and immediately, without defrosting, add them to the potatoes.

If you defrost them, they will soften and lose their structure. In addition, they will have a double load, first defrost, then cook. And when you put them directly in a frozen state, they better retain their spring appearance and turn out more tasty.

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 cook for 15 minutes.

7. At the same time, don’t forget to watch your vegetables. We also need to add bell pepper to them. I also have it frozen, and I add it to the pan without defrosting it.

If I were using fresh mushrooms, I would not add pepper, so as not to interrupt the fresh forest aroma. But when frozen, although they smell delicious, I add pepper to enhance the taste and smell. In my opinion, it does not interfere, but rather emphasizes the taste of all the ingredients.

In addition, together with carrots, it will give a beautiful color to the broth. After all, as you know, mushroom soups are not very bright and beautiful. It is only from white and chanterelles that a light transparent broth is obtained, but from all the others - not so much!

But if you think that the pepper is unnecessary 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 minimum and simmer until cooked, 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 and mushrooms are ready. Now you can add the stewed vegetables to the pan. Stir and let it boil. Taste the broth to see if there is enough salt; if not, add salt to taste.

10. Let it simmer for 5 minutes. Then turn it off, close the lid and let it brew for 10 minutes. During this time, the vegetables will exchange their juices and aromas.

11. Pour soup into bowls. Serve with sour cream or mayonnaise. Or eat it just like that.

For this dish, you do not need to add any spices, bay leaves or pepper, so as not to interrupt the taste and smell. Especially if you prepare this soup from fresh mushrooms.

I have another similar option in one of my articles. You can read there. And of course, not only read, but also 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 noodles. The difference between it and the first option is that we will not do any pre-frying.

This soup is best prepared for one serving. If you want to cook it for two days, then in this case, fry 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 salted.

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 g (small)
• salt - to taste

Preparation:

1. Cook chicken broth. You can use any parts. I took 4 wings. They are quite fatty, and also on the bone. Therefore, the broth will be tasty. And if the broth is tasty, then the mushroom picker itself will turn out just as good.

You can find out from a special article written just on this topic.

I poured enough water into the pan so that the volume together with the chicken was two liters.

2. Cook the broth over low heat, periodically skimming off the foam, for about 20 minutes.

3. Meanwhile, cut the potatoes into cubes. Peel the onion, but do not cut it. You can immediately add it to the pan with the whole chicken. Let it cook and release its juice into the broth.

4. Cut the carrots smaller. You can grate it, but it’s better to cut it, or use a grater for Korean carrots to make the soup look more beautiful.

5. When the chicken has cooked for the required time, add potatoes to the pan and add salt. Let it boil.

6. Then add frozen mushrooms.

There is no need to defrost them, especially if you froze them yourself and they are already cut into pieces. Usually, before freezing, they are thoroughly cleaned and placed in the freezer ready for cooking.

7. As soon as they start to boil, foam will appear, it must be skimmed off. In this case, the fire should be medium, and the contents should not boil too much.

Otherwise the broth will turn out cloudy.

8. After removing the foam, you can immediately add the chopped carrots to the pan. Cook everything together for 15 minutes.

9. Prepare vermicelli, it is better if it is small. Our soup is already quite thick, so we won’t thicken it any further. For the same reason, we add very little vermicelli.

I didn’t have any small noodles, something I didn’t keep track of, so I took spaghetti. Before placing it in the soup, I broke the long pasta into 4 pieces.

10. Cook the vermicelli until done. I will not indicate the time, since I don’t know what variety you will use. I cooked for 6 - 7 minutes.

11. Taste the broth; if there is not enough salt, you can add it.

We do not add spices, pepper and bay leaves 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. Meanwhile, set the table. Add sour cream and prepare greens.

Since mushroom soups turn out somewhat 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 taste.

14. Pour the soup into bowls, season with fresh herbs and fresh sour cream.

The soup turned out to be very aromatic, appetizing and tasty.

And according to the following recipe, this first dish can be prepared from frozen champignons.

Frozen champignon soup with cheese

Mushrooms are of course good, aromatic and tasty on their own. But in combination with cheese, especially processed cheese, it simply turns out to be an “explosion of taste.”

Moreover, all today’s recipes match it.

The creamy taste combined with the most tender champignons makes this soup simply unforgettable in taste.

And if you puree the contents with a blender, it will turn out delicious. By following the link, you will find another recipe for frozen mushrooms.

I would also like to bring to your attention a very interesting recipe for mushroom soup from the site http://willcomfort.ru. I know a lot of soup recipes, but this is the first time I’ve come across this one. And although it is prepared from fresh champignons, I think that it will turn out just as good from frozen ones!

Here are the recipes. All are simple and tasty, choose any one and you won’t go wrong!

Cook and eat for your health.

Bon appetit!

Legends can be made about the benefits of frozen mushrooms. Thanks to the extreme exposure to cold, all useful enzymes are preserved. For this reason, the product is often prepared for future use. Mushrooms are high in fiber, healthy fats and carbohydrates, and are an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a healthy lifestyle. One of the most common dishes based on mushrooms is soup. Let's look at the most delicious recipes and give practical tips.

Frozen mushroom soup: a classic of the genre

• carrots - 1 pc.
• egg noodles or spaghetti - 75 gr.
• vegetable oil - 55 ml.
• frozen mushrooms (any) - 225 gr.
• potatoes - 2 pcs.
• yellow onion - 2 pcs.
• tomato paste - 60 gr.
• greens, sour cream - for decoration

1. Select a suitable pan and pour 2 liters into it. filtered water until the first bubbles appear. As soon as this happens, set the burner to the middle mark and add the frozen mushrooms inside. Simmer them for about a quarter of an hour, no longer.
2. Peel and grate the potato tubers on a coarse grater, add to the mushrooms. Remove the skins from the onion and chop it into very thin half rings or cubes. Chop the carrots and send the ingredients for frying.
3. After 3 minutes, add tomato paste and stir. When the onions and carrots are fried, move them to the mushrooms and potatoes. Simmer the soup over medium heat for about 5-10 minutes, then add the pasta.
4. Stir the dish until the noodles/spaghetti are cooked (about 8 minutes). After 5 minutes, salt and pepper the soup, add bay leaf. Before serving, cool slightly, garnish with chopped herbs and sour cream.

Mushroom soup with beans

• frozen chanterelles - 280-300 gr.
• carrots - 1 pc.
• fresh parsley - 20 gr.
• fresh dill - half a bunch
• olive/vegetable oil - 80 ml.
• onions (purple) - 2 pcs.
• red beans - 120 gr.

1. Wash the beans under the tap, place in a deep saucepan, and fill with filtered water. Leave to swell for 10 hours, after the period has expired, drain the liquid. Fill the mixture with two liters of drinking water and let it cook.
2. When the first bubbles appear, reduce the power to low. Simmer the product for 45-60 minutes until ready. Now wash the chanterelles and chop them finely if necessary. Add to the beans and cook for a quarter of an hour.
3. While the soup is cooking, grate the carrots and chop the onion into thin half rings. Fry the vegetables in vegetable oil until golden brown, transfer to the pan with the mushrooms.
4. Cover the dish with a lid, simmer for 10 minutes, then add salt and pepper. After cooking, let the dish sit for a third of an hour, pour into bowls, and serve with chopped dill and parsley.

Oyster mushroom soup

• onions - 2 pcs.
• butter - 45 gr.
• potatoes - 3 pcs.
• frozen oyster mushrooms - 350 gr.
• carrots - 1 pc.
• sour cream - 35 gr.
• fresh greens - quantity at your discretion
• leek - 25 gr.

1. Wash the oyster mushrooms with cold water and remove any pieces of ice. Pour in the filtered liquid, place on the stove and bring to a boil. As soon as the first bubbles appear, reduce the power to medium and cook the mushrooms for a third of an hour.
2. Peel the potatoes, cut into small cubes, add to the oyster mushrooms. Chop leeks, onions and carrots and fry them using butter. Add fresh or granulated garlic if desired (for flavor).
3. Add the frying to the mushrooms and potatoes, cook for another 10 minutes. At the end of cooking, season the soup with herbs, your favorite spices, pepper and salt. Serve with rich sour cream and black bread.

• butter - 100 gr.
• potatoes - 4 pcs.
• frozen white mushroom - 550 gr.
• carrots - 1 pc.
• cream fat content from 25% - 550 ml.
• onions - 2 pcs.
• dill (fresh) - for decoration

1. Drain the porcini mushrooms in a colander and rinse under the tap, discarding any pieces of ice. Peel the potatoes, chop them into cubes measuring 2*2 cm (not very finely). Fry the mushrooms in butter until a dark crust appears; the composition should decrease in volume.
2. Chop the onion, grate the carrots on a coarse grater, fry in butter (olive or vegetable oil is allowed).
3. Boil the potatoes separately, add a slice of butter and salt. Turn the product into a homogeneous puree using a blender, not a pestle (masser). Pour the cream into the porridge and stir again.
4. Mix potatoes with fried onions. Place the mushrooms in a cooking pot, add drinking water, and simmer for 5 minutes. Pour in the creamy potato base and stir.
5. Leave the soup over medium heat and cook for 3 minutes. After this, turn off the burner, cover the container with a lid, and let stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

• frozen mushrooms - 430-450 gr.
• white onion - 1 pc.
• sour cream - 30 gr.
• butter - 60 gr.
• potatoes - 5 pcs.
• carrots - 1 pc.
• semolina - 40 gr.
• dill - 30 gr.

1. Remove the mushrooms from the freezer and leave them at room temperature for half an hour. During this period, the product will thaw; all you have to do is drain the contents in a colander and rinse thoroughly with cold water.
2. Place the mushrooms in a saucepan, add filtered (!) water, and cook for about a quarter of an hour on low power. Peel the potatoes, grate them on a coarse grater, and add to the mushrooms.
3. Melt butter in a frying pan, add grated carrots and chopped onions. Prepare the frying (the mixture should be covered with a golden crust).
4. At this time, the mushrooms and potatoes have already been boiled. Salt and pepper the soup, add chopped dill. Add the frying mixture to the container and simmer for another 5 minutes.
5. After the allotted time, add semolina in a thin stream, stir well. Cook until completely plump (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

• pearl barley - 115 gr.
• onions - 1 pc.
• frozen champignons - 330-350 gr.
• carrots - 1 pc.
• potatoes - 3 pcs.
• vegetable oil - 90 ml.
• fresh dill - 1 bunch

1. Rinse the pearl barley 5-6 times, leave in a colander or kitchen sieve to drain excess liquid. Pour boiling water over the mixture and leave to soak for 1.5 hours.
2. Meanwhile, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruits into small pieces and cook in boiling water.
3. Skim off the foam that appears during the simmering process. 10 minutes after the start of cooking, add bay, salt and pepper. Cover the container with a lid and cook for another quarter of an hour.
4. After the allotted time, remove the champignons with a slotted spoon, set aside, they will be needed later. Add steamed pearl barley into the resulting broth and stir. Cook the soup for another 35-45 minutes.
5. Peel the potatoes in advance and chop the tubers into cubes. Add to the soup after the pearl barley is cooked. Cover the container with a lid and continue to simmer the dish.
6. At this time, prepare a frying mixture of chopped onions, grated carrots and half a bunch of dill. After the vegetables acquire a golden color, add boiled mushrooms to them. Fry the mixture for another 5 minutes.
7. Pour the mixture into the soup, turn off the burner, and leave the dish to steep for 15 minutes. Pour into plates and garnish with sour cream or mayonnaise. Sprinkle with chopped dill and ground black pepper.

Mushroom soup with chicken in a slow cooker

• red bell pepper - 1 pc.
• carrots - 1 pc.
• potatoes - 4 tubers
• frozen mushrooms (champignons or porcini) - 250 gr.
• chicken fillet - 250 gr.
• fresh dill - 0.5 bunch
• fresh parsley - 0.5 bunch
• green onions - 30 gr.
• butter - 80 gr.
• onions - 2 pcs.
• spices (any) - to taste
• sour cream (for serving) - quantity at your discretion
• drinking water (for broth) - 2-2.2 l.

1. Chop the chicken fillet into 3*3 cm cubes, marinate the product in spices and leave for 20 minutes. After the expiration date, boil the meat in a multicooker bowl to obtain the original broth.
2. Wash and chop the frozen mushrooms, chop the potatoes into cubes. Chop the onions and carrots, chop the pepper. Send all components to fry in butter.
3. When a golden crust appears, move the frying into the broth. Cook the mixture for another 15 minutes on the “Soup” or “Baking” mode. After the allotted time has passed, add chopped herbs to the soup.
4. Cover the multicooker lid and leave the dish to steep. Pour into bowls, top the soup with sour cream and sprinkle with dill. If desired, you can add chopped tomatoes to the dish, after removing the peel from them.

1. Frozen mushrooms do not require preliminary defrosting. It is enough to rinse the raw materials with water, removing pieces of ice.
2. To make the soup rich and rich, fry the mushrooms before adding them to the broth. To improve the structure, the product can be ground in a blender (about 30 seconds).
3. Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you add a little water and add some salt, you get a full-fledged puree soup.

It is not difficult to prepare soup based on frozen mushrooms if you have basic knowledge of available technologies. To begin, rinse the raw materials under the tap and chop into slices (if necessary). Consider popular recipes with chicken, semolina, butter, beans or barley. Prepare the first dish using classic technology, add your favorite seasonings to taste. Mushroom soup is served with rich sour cream and chopped herbs.

Video: how to prepare mushroom soup from dried mushrooms

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

After a rich harvest of fruits or vegetables, many housewives prefer to save some of the products for the winter. This can be done by canning or freezing. During the cold season, the family will especially enjoy dishes with different types of mushrooms. This ingredient is perfect for many dishes, but a favorite among them is mushroom soup made from frozen mushrooms.

Amazing first courses with this ingredient are healthy, tasty, and help restore the body after illness. Read below for some detailed recipes that are easy to prepare for lunch.

Classic mushroom soup

Ingredients:

• Half a kilogram of champignon mushrooms, honey mushrooms, russula or others to taste.
• Potatoes (2-3 pieces).
• One bow.
• One carrot.
• Two types of oil: butter and vegetable.
• Seasonings as desired.
• 1.4 liters of water.

How to make nutritious mushroom soup from mushrooms:

1. Before starting cooking, rinse the mushrooms, then pour them into a saucepan, pour in cool, clean water and place the container on the burner that is on. At the same time add bay leaf with a pinch of salt.
2. Clean the skin of the potato vegetable well and rinse. Cut into not very large strips or small cubes. Pour the resulting slices into a container on the stove.
3. Cut the onion. Turn on the heat under the frying pan and melt the butter. Add it there in crushed form. Fry well until soft and golden brown.
4. Grate the carrots or finely chop them. Heat the vegetable oil well in a clean frying pan, then fry this vegetable.
5. As soon as the vegetable ingredients are ready (it is advisable to prepare them before cooking), add them to the future soup.
6. Cook the first dish until the potatoes soften, then add spice with black or red pepper.
7. Bring a great meal to the table!

Frozen porcini mushroom soup in a slow cooker

Ingredients:

• Porcini mushrooms (200 grams).
• 3-4 small potatoes.
• Carrot.
• 1 red pepper.
• Sour cream.
• Bulb.
• The chicken leg is small.
• Greenery.
• Oil.
• 2 liters of filtered or boiled water for cooking.

How to make delicious mushroom soup from frozen mushrooms:

1. Make chicken in a slow cooker; after preparing the rich broth, remove the chicken leg and place it on a plate.
2. Prepare the elements of the dish: defrost the mushrooms, peel and chop thoroughly, chop the onion, chop the pepper into thin strips, grate the carrots, cut the potatoes into cubes.
3. Pour oil into the frying pan, let it warm up, then add chopped mushrooms, peppers, and carrots. Fry everything together, then add onions.
4. While the vegetables are cooking, leave the broth and potatoes to simmer in the slow cooker. As soon as the root vegetable is cooked, add the prepared roast there.
5. The first dish is ready. Serve mushroom soup with herbs and sour cream.

Recipe for mushroom soup with barley

Ingredients:

• Two and a half liters of clean water.
• 3 medium potatoes.
• 300 grams of frozen mushrooms.
• Half a glass of pearl barley.
• Carrot.
• Bulb.
• 2 bay leaves.
• Seasonings.

How to cook aromatic mushroom soup with tasty cereals:

1. Rinse the pearl barley well, steam with hot purified water and leave for several hours.
2. Wash frozen mushrooms and chop. Boil water and add this ingredient. Once everything comes to a boil again, carefully skim off the foam and add the bay leaves. Cover with a lid and cook for about 15 minutes.
3. Using a slotted spoon, remove the mushrooms from the hot water and add pearl barley porridge instead. To get a pleasant taste and consistency, it should be cooked for at least 40 minutes.
4. Add pre-cut potatoes (in small pieces) to the pearl barley porridge and continue cooking the soup ingredients.
5. Cut the onions and carrots into cubes. Heat the vegetable oil in a frying pan, add the onion, and a little later the carrots. Vegetables for mushroom soup should be soft.
6. After the vegetables are cooked, add the mushrooms and fry for about 5 minutes.
7. When the frying is ready, add it to the pan and cook for a quarter of an hour over low heat.
8. Delicious soup is ready! Serve with herbs and sour cream.

Mushroom soup with champignons and vermicelli

Ingredients:

• 200 grams of frozen champignons.
• 60 grams of noodles.
• 1 potato.
• 2 medium onions.
• 1 carrot.
• Tomato paste (2 large spoons).
• Oil for frying vegetables.
• 2 bay leaves.
• 2 liters of water.

How to cook delicious vermicelli mushroom soup:

1. Pour purified or boiled water into the pan and let it boil. Then add frozen mushrooms to boiling water and cook for about a quarter of an hour.
2. Peel raw potatoes, rinse, grate on a fine grater. Add to soup.
3. Grind the onion and carrots - grate or cut into small strips. Heat a frying pan with vegetable oil and fry the vegetables until golden brown. Add tomato paste, mix everything well and place the roast in the pan with the soup.
4. Then cook the soup for no more than five minutes, then add small vermicelli to the pan. Start stirring the dish constantly for 10 minutes to prevent the pasta from sticking.
5. Add seasonings, bay leaf, turn off the gas and let the soup brew a little.
6. Serve the prepared mushroom first course with herbs.

How to cook cream of mushroom soup with cream

Ingredients:

• Half a kilogram of mushrooms.
• 3 medium potatoes.
• A large spoon of butter.
• Half a liter of heavy cream.
• 1 carrot.
• 1 onion.

How to cook a delicious creamy dish:

1. Cut the skin off the potatoes, peel the vegetable well, cut into several pieces (not too small), and carefully wash the mushrooms. Place ingredients in a cooking pot.
2. Finely grate the carrots and chop the onion. Heat a frying pan with butter (you can replace it with vegetable oil), add vegetables there, let them fry and acquire a golden hue.
3. Separate the mushrooms from the potatoes and fry them a little.
4. Using a blender, puree the potatoes, gradually pour half a liter of cream into it. Transfer to a saucepan.
5. Separately from the potatoes, lightly chop the roasted vegetables.
6. Add the frying to the puree, dilute the resulting mixture with vegetable broth to a kefir consistency.
7. Cook for 4 minutes. Add spices and herbs to the finished dish to taste, cover with a lid and a warm towel, and let stand.
8. Delicious soup is ready!

For those who do not have much experience in the kitchen, it may be difficult to prepare puree soup according to the description, so experienced chefs often help out beginners by creating detailed videos with step-by-step execution of the recipe. In the next video, you will see how professionals prepare a great first course, and you will learn little secrets that will help you achieve the perfect taste of this culinary masterpiece. Champignon mushrooms are used as the main ingredient here, emphasizing the tenderness of the cream in the mashed potatoes. Watch how to make creamy mushroom soup:

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Sometimes you get tired of meat soups and borscht and you really want something tender, new, but just as warming and satisfying. In this case, mushrooms, collected in the forest during the summer and waiting in the wings in the far corner of the freezer, come in very handy. And this soup has no equal, dear friends!

Therefore, if suddenly your imagination has dried up, but somehow you don’t have to be a mushroom picker, run to the store quickly. Nowadays, fortunately, there is a lot of freezing on any counter and it is available to everyone. Moreover, it is in this way that the largest amount of all vitamins and nutrients in the product is preserved. And the taste of such mushrooms is no worse than fresh ones, the main thing is to store them correctly.

Do you know how nutritious mushrooms really are? This is a real storehouse of vegetable protein. And no fat at all! For ladies on a diet, for children and even for gourmets, this dish should always remain at the top, and this soup is very easy to prepare. Of course, the most famous is probably cream soup. Every self-respecting restaurant or even just a cafe must have this exquisite, delicate creamy soup on its menu, which has won the hearts of millions of people. And yet, there are very, very many cooking options. With or without meat, with milk or cream, or you can add pasta! Huge scope for experimentation. Well, shall we get started?

Mushroom soup-cream from champignons with cream step-by-step recipe with photos

The recipe for this soup is truly magical. Having prepared it once, you can be sure that your guests will rate your culinary talents extremely highly, at the restaurant level. Such soups are rarely served at home, so there is a myth behind them about the complexity of preparation and expensive ingredients. But really, the only thing you need in particular is a good immersion blender and confidence in your abilities. We wish you success!

Ingredients for 5 servings:

• chicken bone soup set – 300 g
  optional, can be replaced with a bouillon cube
• water for broth - 1.5 liters
• champignon mushrooms, porcini mushrooms or honey mushrooms – 300 g
• potatoes – 3 medium
• onion – 1 large or 2 medium onions
• garlic 1-2 cloves
• fresh greens
• bay leaf – 1-2 leaves
• cream 10% - 0.5 liters
• salt, black pepper

How to cook?

Step 1. First of all, you need to set the broth to boil. As you know, the longer the broth simmers, the tastier the soup. Therefore, you need to give him at least an hour. This is just the optimal time to have time to prepare the frying and prepare the potatoes.

So, you need to take a large saucepan, put the soup set in it and fill it with cold fresh water. Precisely cold, because this is the best way to make the broth as rich as possible. Add whole peas of bay leaf and black pepper to the water. No need to add salt yet.

Bring the broth to a boil, then reduce the heat to low and let it simmer for an hour to four hours.

Step 2: While our broth is cooking, let's get to the rest of the ingredients. Potatoes, garlic and onions need to be peeled and washed thoroughly. And the mushrooms need to be defrosted under running warm water or, for example, put in a microwave oven on defrost mode.

Step 3. Cut the onion into large half rings. The shape is not particularly important, since in the end all the ingredients are still broken through by the blender. The garlic also needs to be cut into thin slices, the shape again does not matter. But we recommend cutting the potatoes as finely as possible so that they cook as quickly as possible.

Step 4: Heat a large frying pan over high heat, drizzle with vegetable oil or butter and add onions. The heat can be reduced to medium, and while the dishes are cooling, actively stir with a spatula to prevent it from burning. Add garlic. It is better to fry longer, at least 20 minutes, so that the onion becomes soft, caramelized and acquires a rich taste and aroma.

Step 5. When the onions are fried and the broth is cooked, you can mix all the ingredients. Well, or almost everything. First you need to strain the broth or use a slotted spoon to catch all the bones; we don’t need them anymore. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add onions, potatoes and mushrooms to the broth, close the lid and cook over low heat for about 20 minutes.

Step 6. Well, our soup is almost ready! All that remains is to fill this whole miracle with cream and beat thoroughly with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Add salt to taste, sprinkle finely chopped herbs on top and serve quickly!

Bon appetit!

Mushroom soup with noodles - delicious step-by-step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This is a kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

The broth is often chicken or meat, but since in the previous recipe we already discussed the method of preparing chicken bone broth, this time we will analyze the preparation of vegetable broth.

What are the benefits of vegetable broth? Well, first of all, it is much easier for the body. Ideal for diet. In addition, many people are now actively switching to veganism and vegetarianism - giving up meat products or animal products in general. And it’s not for nothing that they do this. Scientific research has long proven the harm of animal fats (with the exception of fish) and the benefits of most vegetable oils.

Therefore, once again preparing a dish exclusively from vegetables will be an excellent decision and a great contribution to the health of the whole family.

Ingredients for 6 servings:

• whole carrots - 1 large
• garlic - a couple of cloves
• 2 medium onions
• your favorite mushrooms – 300-400 grams
• bay leaf – 2 leaves
• potatoes – 2 small
• vermicelli – 5 tablespoons
• a bunch of greens - and celery, and parsley - all in the soup!
• vegetable oil
• salt and pepper to taste

How to cook?

Step 1. First, clean all the vegetables and set the broth to boil; this will always be your first step in making soups. Another advantage of vegetable broth is the speed of preparation. To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion, cut into 2 or 4 parts, half a carrot, cut into 4 long slices and a bunch of herbs. And it is precisely this preservation of large sizes of vegetables that will make it possible to extract the best from them when cooking.

Pour 1.5 liters of cold clean water over the vegetables, place bay leaves and black peppercorns on top and close the lid tightly. The broth should be brought to a boil and then simmered for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2. Prepare the roast for the soup. Of course, you can skip this step and just throw the chopped ingredients into the soup. But in this case the taste turns out to be much less rich, and in vegetable soups this can be critical. Cooking healthy is important, but tasty food is more important.

Finely grate the remaining half of the carrots, cut the onion into small cubes. Of course, if your household doesn’t mind onions, you can cut them larger, but for some reason many people, especially children, turn their noses up at it. Finely chop the remaining garlic clove or grate it too.

Step 3: Heat a large, heavy-bottomed frying pan and spray generously with vegetable oil. Indeed, do not spare it, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the pan and fry until golden brown and the texture softens. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will begin to stew, and this will have a completely different taste. Clearly not what we need. Then add the carrots and fry, stirring, for about 10-15 minutes, adding oil if necessary. The roast is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually there is no point in frying them, since frozen ones use already poached mushrooms. However, if you froze the mushrooms yourself and froze them fresh, you can add them to the pan, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5. Cut the potatoes into small cubes and add them to the prepared broth along with the frying. Don't forget to strain the broth first or use a slotted spoon to catch everything out of it. Cook over medium heat for about 20 minutes more.

Step 6. It's just a matter of small things; you need to add salt and spices to taste to the almost finished broth and put a few spoons of vermicelli in it. Depending on the thickness of your soup, you may need to add more or less than the recipe calls for. After this, the soup is cooked for another 3-4 minutes, then stirred, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon appetit!

Mushroom soup with milk and egg

Many people prepare cream soup with milk instead of cream. but we have already looked at this recipe, so I would like to consider something more interesting. And we found it! A wonderful recipe for a thick, rich mushroom soup made with milk, with the addition of an egg. This is no longer just a hearty dish, but a complete lunch.

And here we will use chanterelles. Yes, those same red, fragrant pieces of happiness that grow in our forests and which simply cannot be imagined without dairy products. Of course, you can use any others, but in our opinion, chanterelles are ideal for this recipe.

Ingredients for 6 servings:

• potatoes - 2 pieces, large
• chicken egg
• 1 large onion
• small carrot
• milk with a high percentage of fat content, preferably 6%
• chanterelles – 400 grams
• greens, salt and pepper
• butter

How to cook?

Step 1. First you need to put the mushrooms to defrost, and then cook. To do this, we place them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water by at least 1-2 centimeters and put them on medium heat. It will take about half an hour to completely defrost and cook.

Step 2. Meanwhile, let's prepare the frying we already know. We clean all the vegetables in the same way, finely grate the carrots and finely chop the onion. Heat a frying pan with oil, fry the vegetables, stirring.

Step 3. Meanwhile, chop the potatoes. In this soup it is recommended to cut it into strips, like for French fries.

Step 4. Add vegetables to the mushrooms and cook our soup until the potatoes are ready - about 20 minutes. When everything is ready, pour it all with a liter of milk, add salt, and add spices to taste. While the soup is boiling, crack one egg into a small bowl or mug and beat it with a fork or whisk. When the soup boils, actively stirring the soup with a ladle, add the beaten egg and bring the soup to a boil again.

Ready! Serve in bowls, topped with herbs. Bon appetit!

Mushroom soup with tree mushrooms: shiitake and oyster mushrooms with the addition of chicken

Over the past few years, Japanese cuisine has gained great popularity in Russian cuisine. Therefore, now in almost any supermarket you can easily find the ancient shiitake mushroom, which has a rich, piquant taste and an aura of mystery around it, because almost everyone often sees it, but very few people know how to cook it.

Today we will slightly lift the veil of secrecy and find out how to prepare a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Don’t worry, this is not a nuclear-spicy dish at all and we won’t cover it with soy sauce. On the contrary, the soup will turn out very tender, with only a slight oriental note and rich taste.

But more than that, and importantly, this mushroom is incredibly healthy. It’s not for nothing that it is now the most sought-after mushroom in the world and is actively used by the Japanese and Chinese in almost all dishes. But the East is a delicate matter, you know. They just won't do anything. So we advise you to follow their example and start adding this precious product to your diet.

Ingredients for 5 servings:

• chicken fillet or thigh (bones will give a richer taste) – 200 grams
• Shiitake mushrooms – fresh 150 grams or dried 70-80 grams
• salt, spices
• chicken broth - 1 liter, can be replaced with vegetable broth
• fresh cilantro, green onions
• soy sauce – 2 tablespoons
• garlic – 2 cloves.

How to cook?

Step 1. If you are using dried mushrooms, before using them you need to soak them, preferably for 4-6 hours, then drain the water.

Step 2: Wash the chicken thoroughly, if you are using thighs, you will need to remove the skin. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of a knife, chop finely and grind with salt, cilantro and soy sauce. This is our oriental dressing; you can add any spices to it if you wish; soy sauce can be replaced with teriyaki, oyster or fish sauce. But this, of course, is for amateurs.

Step 4. We need a saucepan with a thick bottom. You need to put it on the fire, melt a piece of butter at its bottom and fry the pasta prepared in advance in oil. Then add mushrooms to the mixture and pour the broth over it all. When the broth boils, add chicken fillet, which, if desired, can be pre-fried in butter for a richer taste. Cook for 5-7 minutes, then season with greens and onions and serve. The soup is delicious and not at all greasy!

Bon appetit!

Tip 1. Try to use only mushrooms that you picked yourself or bought from your grandmothers at the market. Of course, it’s always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, when it comes to the store, mushrooms take a very long time to process and they lose all their taste, much less their vitamins.

Tip 2. Never add salt to the broth during cooking. This should be your #1 rule when making soups. Salt interferes with the extraction of flavors and “dries out” the ingredients. You only need to add it a few minutes before it’s ready, when the soup already has all the ingredients.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems a little bland to you, and even more so if you cook it with vegetable broth, add literally 1-2 tablespoons of sauce to the finished soup and you won’t regret it! This sauce is so versatile that it is a lifesaver in the kitchen of any housewife.

Tip 4. Greens. In order for greens to retain precious fiber and add rich taste and aroma to the soup, it is better to add it to the already prepared soup while it is still hot. This time is ideal for all the ingredients to be saturated with its taste and aroma without changing it.

Tip 5. For a richer taste, you can add large carrot sticks to the broth during cooking. Pilaf taught us the value of large bars for the taste and color of a dish - use it!

Tip 6. When making soup with shiitake mushroom, you can use fish stock for the soup. Of course, this is specific and will not suit everyone, but lovers of Japanese cuisine will fully appreciate this experiment. Then, however, it is better to replace the pieces of chicken fillet with pieces of fish or tofu.

Tip 7. Do not neglect the quality of water for the broth, because this is the basis, the main ingredient of the soup. It is not necessary, of course, to use expensive bottled water, but the water must be filtered or boiled.

Tip 8. Try replacing frozen mushrooms in the soup with pickled ones. Then, of course, there is no need to add salt to the soup at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

Secret 1. If you grill mushrooms for the cream of soup, your soup will acquire a simply fabulous, slightly smoky taste. So, when going to a barbecue, take some mushrooms with you and the next day make soup from them - everyone will go crazy with salivation - it’s so delicious.

Secret 2. For any of these soups, you can pre-fry the chicken or pork slices and place them on top of the bowl with the finished soup. This will add satiety to the dish and at the same time prevent the meat from losing its taste by giving it to the broth. For ardent opponents of frying, we recommend baking in the oven - minimum fat, maximum taste and tenderness.

Secret 3. If you are preparing noodle soup for future use, it is better to boil the noodles separately and add to the soup when serving. Then it will not swell and will retain pleasant elasticity.

Secret 4. When preparing a fry, be sure to fry the onion first and do not waste time on it. This famous French onion soup proves that even a soup made with onions alone can have such an incredible taste that it will be passed down from generation to generation as a cultural heritage. Therefore, the contribution of fried onions to the taste of the soup is simply not appreciated; do not neglect this step. A little garlic, butter, not too high heat and timely stirring are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can bring to life the most daring experiments, because you are not just a mother, not just a wife. You are a creator who can and should prepare wonderful dishes that no one else can ever replicate. There is no need to turn cooking into a mechanical burden, turn it into a creative process, into a hobby, into a scientific experience.

And finally, another recipe for delicious mushroom soup.

Be free in the kitchen and then you will create the most interesting and unusual dishes you can imagine. I wish you success!

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Before you start preparing this soup, you need to defrost your mushrooms only once; it is not recommended to put them in the freezer again. Frozen mushrooms do not like water, so this method of defrosting is immediately eliminated. If you cook mushrooms frozen, then all their beneficial properties will instantly disappear and the taste will be lost, with the exception of honey mushrooms. Other types of wild mushrooms must be boiled before cooking. After defrosting, lightly squeeze the mushrooms, rinse to get rid of the ice film, then lower them into boiling water and boil for 15 minutes. Then transfer the finished mushrooms to a colander, then fry to obtain a bright and rich taste.

Mushroom soup - recipe from frozen mushrooms

If you did not have the opportunity to collect fresh mushrooms in the forest, then we have prepared recipes for you from frozen mushrooms, which are available in stores all year round. You just need to choose them wisely, purchase additional ingredients and cook delicious dishes for your family, for example, like this light and easy-to-prepare soup.

Ingredients

• frozen mushrooms - 500 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 4 pcs.;
• salt to taste;
• spices to taste;

Cooking method

1. First, cut the potatoes into medium pieces.
2. Next, chop the onions and three carrots on a coarse grater.
3. Wash the mushrooms thoroughly, put them in a saucepan, add cold water and bring to a boil.
4. After boiling, rinse the mushrooms again, put them in a saucepan, pour water into it again, wait until it boils, then boil for another half hour or 40 minutes.
5. In a frying pan heated in vegetable oil, fry the onions and carrots until golden brown.
6. We salt the vegetables and season them with spices so as not to interrupt the natural taste of the mushrooms.
7. Pour chopped potatoes into boiling water, add salt to taste, stir and continue cooking until the potatoes are completely cooked.
8. Then transfer the roast, mix, turn off and leave for 20 minutes.

Garnish the finished mushroom soup with fresh parsley leaves and serve. Bon appetit!

Frozen mushroom soup with potatoes

In folk medicine, honey mushrooms are used as antibiotics, which have anti-cancer properties and treat various viral diseases; these mushrooms also help in the fight against extra pounds, and also slow down the aging process. In cooking, honey mushrooms are one of the most common mushrooms; they have a delicate, pleasant taste and are combined with many products, especially potatoes, which add a rich taste to the soup cooked according to the recipe below.

Ingredients

• frozen honey mushrooms - 500 gr.;
• potatoes - 4 - 5 pcs.;
• water - 2 l.;
• carrots - 1 pc.;
• onion - 1 pc.;
• boiling water - 2 l.;
• greens to taste;
• sour cream to taste;
• salt to taste;
• ground pepper to taste;

Cooking method

1. Bring water to a boil in a saucepan.
2. Wash the honey mushrooms thoroughly, put them in boiling water and cook for half an hour. Drain the water and pour boiling water over the mushrooms and put it on the fire.
3. Cut the potatoes into small cubes. Peel the onions and carrots, add them whole along with the potatoes to the mushrooms and cook until the potatoes are ready.
4. Remove the carrots and onions from the pan and discard. Add vermicelli, add salt and pepper to taste and cook.

Pour the finished soup into bowls, season with sour cream, add fresh herbs and serve.

Frozen mushroom soup with vermicelli

Honey mushrooms are one of the most unpretentious frozen mushrooms that do not require mandatory defrosting. They can be cooked, just like dumplings, but unlike the latter, honey mushrooms must be very well rinsed to remove ice and dirt that might have been on the mushrooms during the freezing process. Try this magnificent soup and you will see how pleasantly honey mushrooms combine with tender noodles.

Ingredients

• frozen honey mushrooms - 1 package;
• onion - 1 pc.;
• carrots - 1 pc.;
• medium potatoes - 3 - 4 pcs.;

Cooking method

1. We wash the peeled onions and carrots and cut them into arbitrary pieces.
2. Cut the potatoes into small cubes or wedges.
3. Pour water into the pan and set the potatoes to cook over medium heat.
4. Pour the frozen honey mushrooms into a colander and rinse well in cold water.
5. Now, lightly salt, fry the carrots and onions in oil over medium heat for 3 minutes.
6. Then add honey mushrooms to the vegetables and continue to fry until the mushrooms are completely cooked, 5 - 7 minutes.
7. Transfer the frying mixture to the boiled potatoes, add salt and cook for 10 - 15 minutes until the potatoes are ready.
8. Next, add vermicelli (you can choose rice or pearl barley).
9. Chop fresh dill or parsley to decorate the soup.

Pour the finished soup into plates, garnish with herbs and serve. Bon appetit!

Recipe for frozen boletus mushroom soup with rice and vegetables

Butterflies are wonderful mushrooms that appear at the beginning of the summer season. They are endowed with a very rich and pleasant taste. You can prepare various types of dishes from butter. The soup cooked according to the recipe below, with the addition of rich chicken broth and juicy vegetables, will be especially tasty.

Ingredients

• frozen boletus - 1 package;
• chicken bouillon;
• potatoes - 4 - 5 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• rice - 1 tbsp.;
• bay leaf - 1 - 2 pcs.;
• greens to taste;
• salt to taste;
• ground black pepper to taste;

Cooking method

1. Heat the prepared chicken broth, add boiled water if necessary to make more soup.
2. Chop the onion. We cut the carrots into strips or grate them on a coarse grater.
3. Over medium heat, fry vegetables in vegetable oil until golden brown.
4. Cut the potatoes into medium-sized cubes.
5. Pour rice into the boiled broth and boil for 5 minutes.
6. Then add the potatoes and cook for another 10 minutes, stirring the ingredients regularly.
7. Next, add the pre-boiled butter and continue cooking the soup until the potatoes are completely ready.
8. Add fried vegetables to the soup, stir well, salt, season with pepper, add bay leaf and herbs to taste. Continue cooking the soup for another 3 minutes.

Pour the prepared dish into portions and serve. Bon appetit!

Mushroom soup in a slow cooker from frozen mushrooms (with chanterelles)

Golden chanterelles are famous for their pleasant juicy aroma; they are endowed with a rich complex of vitamins that help cope with depression, overcome fatigue and tune in to a positive mood. Chanterelles are especially good for the eyes and muscles. Chanterelles are often pickled or used in preparing second courses, but you can also make soup if you choose small mushrooms and cook using a slow cooker. On this occasion, we invite you to look at this interesting recipe and prepare soup for your family.

Ingredients

• frozen chanterelles - 300 gr.;
• fresh dill or parsley - 20 gr.;
• onion - 1 pc.;
• carrot - 1 pc.;
• salt to taste;
• ground pepper to taste;

Cooking method

1. Thaw the chanterelles and pre-boil them for 1 hour.
2. Finely chop the peeled onions and carrots.
3. Set the multicooker to “baking” mode, pour in vegetable oil, put vegetables in a bowl and fry them, setting the timer for 20 minutes.
4. After finishing frying the vegetables, add pre-cut potatoes to them. Then add the cooked chanterelles, pour in the cream and water. Salt the ingredients to taste, pepper and cook on the “Stew” mode for an hour.
5. Then set the “Baking” mode, add salt if necessary and continue cooking for another 10 minutes.
6. Finely chop fresh herbs for decoration.

Pour the finished soup into plates, decorate and serve. Bon appetit!

Unusual soup from boiled frozen mushrooms

To prepare the soup for this recipe, you will need wild mushrooms, which were previously boiled and frozen at home.

Ingredients

• frozen forest mushrooms - 500 gr.;
• onion - 1 pc.;
• carrots - 1 pc.;

Cooking method

1. Place thawed wild mushrooms in a saucepan.
2. Cut the carrots into small pieces and add to the mushrooms.
3. Pour water into a saucepan and bring to a boil.
4. Peel the potatoes and onions.
5. Throw the onion into the soup.
6. After boiling, reduce the heat and skim the surface of the soup.
7. Cut the potatoes into medium cubes and add to the soup. Add bay leaf for flavor, salt and stir. Cook the soup until the potatoes are ready.
8. Remove the onion from the finished soup and discard.

Pour the dish into portions and serve, garnished with fresh herbs. Bon appetit!

Frozen mushroom soup

Puree soup is a delicate soup that has a creamy consistency. Often such soups can be seen on restaurant menus, since this special type of first course looks quite presentable and leaves visitors full and very satisfied. It is prepared not only from champignons, but also from wild, noble mushrooms. We bring to your attention a recipe for preparing one of the puree soups with the addition of frozen wild mushrooms.

Ingredients

• frozen porcini mushrooms - 500 - 600 gr.;
• large carrot - 1 pc.;
• onion - 1 pc.;
• potatoes - 4 - 5 pcs.;
• cream 10% - 400 - 500 gr.;
• seasonings to taste;
• salt to taste;
• fresh herbs for decoration;

Cooking method

1. Fry chopped onions in vegetable oil over low heat.
2. Then add porcini mushrooms, stir the ingredients and continue frying for 10 minutes.
3. Cut carrots and potatoes into small squares.
4. Boil vegetables for 20 minutes in salted water until softened.
5. Next, add the fried mushrooms to the soup and grind everything with a blender to make a puree.
6. Over low heat, stirring, bring the puree to a boil.
7. At the moment of boiling, immediately pour in the cream and add the seasonings you like, but the spices should not be too hot so as not to drown out the mushroom taste.

Serve the prepared mushroom soup hot, garnished with fresh dill or parsley. Bon appetit!

Average calorie content of such soups

This collection of delicious soups is suitable for both meat-eaters and vegetarians, as mushrooms are a meat substitute and a source of protein. At the same time, the calorie content of the dishes presented on this page is on average 60 kilocalories. You can also calculate the calories of each ingredient on Povarush in a special calculator, which is located after the recipe and the published video.