Mushroom soup made from frozen mushrooms - 10 of the most delicious recipes

Frozen mushrooms will always be a lifesaver for you, since they perfectly tolerate freezing and practically do not lose their taste. Many dishes can be prepared from mushrooms. But pay special attention, of course, to the mushroom soup made from frozen mushrooms. This is an excellent option for the first course, tender and tasty, which will be enjoyed at any time of the year and in any weather.

Delicious frozen mushroom soup with noodles

In this recipe, you are invited to cook mushroom soup with the addition of noodles. It is quick, easy to prepare and will perfectly diversify your daily menu. You can cook it from various types of frozen mushrooms.

Cooking time - 40 minutes.

Servings - 4.

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  Peel all vegetables for the soup and rinse under running water. Chop the onion into small cubes.
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  Cut the carrots into thin semicircles.
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  Cut the potatoes into medium pieces.
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  Pour 3 liters of water into a saucepan for cooking soup, put chopped potatoes in it and boil it until half cooked over low heat and under a closed lid.
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  Defrost the mushrooms in any way (in cold water or in the microwave).
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  Heat a skillet with a little vegetable oil and fry the onions in it. Then add the carrots to the onion and fry the vegetables until soft.
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  Put thawed mushrooms in a skillet with onions and carrots and fry everything until golden brown. Transfer the mushrooms fried with vegetables to a saucepan and cook until the potatoes are fully cooked for another 10-15 minutes.
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  Sprinkle the soup to your liking with salt and pepper and be sure to try it. Pour a handful of noodles into a saucepan 5 minutes before the end of cooking. Serve cooked mushroom soup with fresh herbs and sour cream.

Bon Appetit!

How to cook delicious frozen porcini mushroom soup?

We bring to your attention a classic recipe for mushroom soup made of boletus mushrooms, that is, porcini mushrooms. Its taste and aroma cannot be confused with any other soup. The secret of its deliciousness lies in pre-frying the mushrooms and potatoes with carrots and onions. Frying is suggested immediately in a saucepan with a thick bottom. If desired, you can add green peas, cheese or noodles to such a soup, but it is better not to spoil the taste of porcini mushrooms.

Ingredients:

• Frozen boletus - 0.5 kg.
• Potatoes - 4 pcs.
• Onions and carrots - 1 pc.
• Vegetable oil - for frying.
• Salt, herbs and pepper to taste.

Cooking process:

1. Peel potatoes, onions and carrots and rinse under running water.
2. Chop the onion into small cubes.
3. In a saucepan with a thick bottom, pour vegetable oil 2 mm above the bottom and place it on medium heat. In this heated oil, fry the chopped onion until transparent.
4. Grate the carrots on a coarse grater, add to the pan to the onion and also fry until half cooked.
5. Cut the peeled potatoes into small cubes and transfer to a saucepan.
6. Then pour clean water into a saucepan to cover all vegetables 2 cm higher.
7. Salt the vegetables a little and simmer over low heat until the potatoes are half cooked.
8. Then place the defrosted porcini mushrooms in a saucepan, preferably cut into medium pieces. You can not defrost the mushrooms, but immediately put them in the soup, which will make it more delicious. Pour boiled water into a saucepan in the amount you need (somewhere else 2.5 liters) and cook the soup until tender. Sprinkle the soup with pepper and taste.
9. Sprinkle the cooked soup with finely chopped fresh herbs and season with sour cream.

Bon Appetit!

Hearty frozen mushroom soup with potatoes

This soup is a traditional Russian dish. It is not only very satisfying, but also delights lovers of the gifts of the forest with its taste. From the many recipes for this dish, you are presented with a classic version. Any mushrooms are suitable for this soup, but soup made from a mixture of various mushrooms is considered the most delicious.

Ingredients:

• Frozen mushrooms - 300 g.
• Potatoes - 3 pcs.
• Carrots, onions and bell peppers - 1 pc.
• Vegetable oil - for frying.
• Salt and pepper to taste.

Cooking process:

1. Peel the potatoes, rinse and chop into thin strips.
2. Place the potatoes in a soup pot, add 1.5 liters of clean water (the recipe's ingredients are for one and a half liters of water) and place the pot over medium heat.
3. When the water in the saucepan boils, add the mushrooms to it without thawing them, if they were previously cut into small pieces.
4. Remove the foam from the boiled soup and cook everything over low heat for 15–20 minutes. Season the soup with salt.
5. While the mushrooms and potatoes are boiling, chop the peeled onion into small cubes and fry it in a small skillet.
6. Peel and chop the carrots on a medium or Korean grater for a nice looking soup. Transfer the carrots to a skillet and fry with the onions until golden brown. Sprinkle a little salt on the fried vegetables.
7. Add sweet peppers, chopped into thin strips, into a frying pan (you can use frozen). It will accentuate the taste of all the ingredients of the dish and, together with carrots, will make the mushroom soup bright and beautiful.
8. Transfer the fried vegetables to a saucepan, stir and cook the soup for another 10 minutes. Of the spices, add only pepper and laurel leaf to the soup; mushroom soup does not need other seasonings.
9. Remove the sample from the dish and add salt if necessary.
10. Let the cooked soup stand for 10-15 minutes under the lid closed, and then you can serve it to the table.

Bon Appetit!

Aromatic frozen forest mushroom soup

According to the proposed recipe, you can prepare an amazing soup with a unique aroma of the forest and autumn. It is very satisfying as mushrooms are high in vegetable protein, carbohydrates, and fiber. And since it is low in calories, you will have a wonderful lean and dietary meal.

Ingredients:

• Frozen forest mushrooms - 300 g.
• Potatoes - 3 pcs.
• Onions and carrots - 1 pc.
• Flour - 2 tbsp. l.
• Vegetable oil - for frying.
• Salt, laurel leaves, herbs and pepper to taste.

Cooking process:

1. Defrost the frozen mushrooms in the microwave or colander under cold water.
2. Heat the vegetable oil well in a skillet and place the thawed mushrooms in it. Fry the mushrooms until the liquid evaporates as much as possible and add two tablespoons of wheat flour to them. Mix the mushrooms and flour well and fry for a few more minutes.
3. Peel all the vegetables for the soup and rinse them under running water.
4. Cut the potatoes into small cubes.
5. Pour 1.5 liters of water into a saucepan for cooking soup (this is for 2 servings) and put chopped potatoes in it. Boil the potatoes for 10 minutes and place the mushrooms fried with flour into a saucepan. Mix everything well and continue to cook the soup over low heat for another 15 minutes.
6. Cut the peeled onion into small cubes and fry in a clean skillet in a little oil.
7. Grate the carrots on a fine grater, transfer to a skillet with the onion and fry until golden brown.
8. Transfer the fried vegetables to the saucepan for the soup. Add laurel leaf, a few black peppercorns, and salt to your liking. After 5 minutes, turn off the heat, and let the soup brew under a closed lid for 15 minutes.
9. Sprinkle the prepared soup with fresh dill or parsley and add sour cream to it.

Bon Appetit!

Step-by-step recipe for making mushroom soup with barley

According to the proposed recipe, you can make a delicious mushroom soup with pearl barley. Mushrooms and pearl barley are very compatible in taste, only barley preparation takes a lot of time.

Ingredients:

• Frozen mushrooms - 500 g.
• Pearl barley - 2 handfuls.
• Potatoes - 4 pcs.
• Onions and carrots - 1 pc.
• Butter - for frying.
• Water - 3 liters.
• Salt to taste.

Cooking process:

1. Rinse the pearl barley well and soak it in cold water for 2–4 hours. Rinse the soaked barley again, transfer to a saucepan, pour boiling water 3 cm above the cereal level and cook over low heat under a covered lid until the water has completely boiled away. Stir the cereal periodically with a spoon.
2. Place the frozen mushrooms in a soup pot and add 3 liters of water to them. Put the saucepan on low heat and cook the mushrooms for 15–20 minutes under a covered lid.
3. While the mushrooms are boiling, peel and rinse any desired vegetables.
4. Cut the peeled potatoes into small cubes and transfer them to the pan with the mushrooms.
5. Chop the onion into small cubes and fry until translucent in a skillet with butter. Then put the cooked barley to the onion and fry everything over medium heat for 7 minutes, stirring constantly with a spoon.
6. Cut the peeled carrots into thin strips and transfer to a pot of soup.
7. Cook the soup with the added carrots for another 5-7 minutes. Check the potatoes for doneness.
8. Then put the barley fried with onions in the soup. Salt the soup to your liking, stir and cook for a few more minutes.
9. Season the finished soup with sour cream and serve.

Bon Appetit!

Delicious frozen mushroom puree mushroom soup

Frozen mushrooms can be used to make a delicious puree soup. This soup tastes great, looks beautiful and is very nutritious. Cream and butter are added to this soup for a rich taste and creamy consistency. The soup is prepared quickly and easily.

Ingredients:

• Boiled potatoes - 4 pcs.
• Frozen mushrooms - 400 g.
• Onions - 1 pc.
• Cream - 1 l.
• Butter - for frying.
• Salt and dill to taste.

Cooking process:

1. Defrost soup mushrooms in advance in any way.
2. Peel the potatoes, rinse and boil until tender in salted water.
3. While the potatoes are cooking, peel the onion and cut into small pieces.
4. Heat butter in a skillet and fry chopped onions and defrosted mushrooms in it.
5. Transfer the mushrooms fried with onions to a separate bowl and chop with an immersion blender or in the bowl of a food processor.
6. Make mashed potatoes from boiled potatoes and mix with chopped mushrooms.
7. Boil the cream in a separate saucepan.
8. Pour the boiled cream into the mashed potatoes and mix a little with a blender and whisk.
9. Season the cooked puree with salt and add cubed mushroom seasoning to enhance the taste.
10. Pour the soup into cups, decorate with fresh herbs, pieces of mushrooms and serve with croutons or croutons.

Bon Appetit!

How to cook delicious mushroom soup in a slow cooker?

The multicooker allows you to cook a hearty and rich mushroom soup, even without meat broth. You can cook this soup from any kind of mushrooms that you have in the freezer: honey agarics, butter, chanterelles, boletus or their mixtures.

Ingredients:

• Frozen mushrooms - 400 g.
• Potatoes - 4 pcs.
• Onions and carrots - 1 pc.
• Tomatoes - 2 pcs.
• Butter and vegetable oil - for frying.
• Salt, laurel leaves, allspice and herbs to taste.

Cooking process:

1. Defrost the soup mushrooms first. This is best done by removing the mushrooms from the bag and placing them in cold water for one hour. Defrosting in hot water, although faster, disrupts the structure of the mushroom.
2. Peel and rinse the vegetables you want. Remove the peel from the tomatoes by cutting them crosswise and pouring boiling water over them.
3. Chop the carrots on a coarse grater.
4. Chop the onion into small cubes.
5. Cut the potatoes into cubes.
6. If your mushrooms have been frozen whole, then cut them into slices.
7. Grease the bowl of the multicooker with vegetable oil and fry the chopped onions in it until golden brown. Cook on the Bake program for 10 minutes.
8. Then put the prepared mushrooms and a tablespoon of butter in a bowl and continue to fry for 5 minutes in the same mode.
9. After 5 minutes, add the grated carrots to the bowl and sweat the vegetables and mushrooms until the carrots are tender.
10. Then place the potato wedges in the bowl and pour 1.5-2 liters of water.
11. Salt the soup to your liking.
12. Set the Stew program for one hour and cook the mushroom soup with the lid closed.
13. 10 minutes before the end of the program, put chopped tomatoes, laurel leaf and allspice peas into the soup.
14. Let the cooked soup steep for 10-15 minutes. Then sprinkle it with finely chopped fresh herbs and serve on bowls. Place a spoonful of sour cream in each plate.

Bon Appetit!

A simple step-by-step recipe for frozen mushroom soup with cheese

In this recipe, you are invited to cook mushroom soup with the addition of processed cheese, which will give the dish a pleasant creamy taste. You must choose high-quality cheese for the soup, otherwise it will not dissolve well. The more cheese you add, the more delicious the soup will be.

Ingredients:

• Frozen mushrooms - 400 g.
• Potatoes - 7 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Cheese - 300 g.
• Vegetable oil - for frying.
• Salt and pepper to taste.
• Water - 3 liters.

Cooking process:

1. Place the frozen mushrooms in a saucepan for the soup and pour over 3 liters of cold water.
2. Place the saucepan over high heat, bring the contents to a boil, remove the froth from the surface and cook over low heat under a covered lid for 15–20 minutes.
3. During this time, peel and rinse all the vegetables you want.
4. Cut the potatoes into cubes, put in a saucepan, bring to a boil over high heat and then continue to cook the soup over low heat for another 15-20 minutes, covering the pan with a lid.
5. Chop the peeled onions and carrots into small pieces.
6. Fry them until golden brown in a little vegetable oil.
7. Transfer the cooked vegetable fry to a saucepan with soup, stir and salt the soup to your liking.
8. Cut the processed cheese into thin slices and put them in portions into the soup, stirring continuously with a spoon so that the cheese dissolves well.
9. Cook the mushroom soup with cheese for another 5 minutes, turn off the heat and let it brew for 15 minutes.

Bon Appetit!

Fragrant frozen honey mushroom soup

The most delicious, according to most gourmets, is mushroom soup made from honey agarics. Of the spices, only laurel leaves and fresh herbs are added to it. Honey mushroom soup will not only be healthy and nutritious, but also beautiful, as honey mushrooms perfectly keep their shape during the cooking process.

Ingredients:

• Frozen honey mushrooms - 400 g.
• Potatoes - 4 pcs.
• Onions and carrots - 1 pc.
• Flour - 2 tbsp. l.
• Milk - 100 ml.
• Vegetable oil - for frying.
• Salt, laurel and fresh herbs to taste.

Cooking process:

1. Defrost mushrooms in cold water or on the bottom shelf of the refrigerator. Then place them in a colander and rinse with running water. Cut large mushrooms into pieces, and leave small ones whole.
2. Peel and rinse vegetables for soup.
3. Cut the potatoes into small cubes, put them in a saucepan for the soup, pour over 2 liters of water and cook. Salt the water a little.
4. Cut the onion into small cubes and chop the carrots on a coarse grater.
5. Fry these vegetables in a little vegetable oil until golden brown and transfer to the pot with the potatoes.
6. Then fry the prepared mushrooms in the same skillet for 8-10 minutes and put them in the soup.
7. Add a laurel leaf to the soup and taste it.
8. Cook the soup for 40 minutes.
9. Fry the flour in a dry skillet until creamy. Dissolve it with milk, stir so that there are no lumps, and pour the resulting mixture into a saucepan in a thin stream, stirring the soup continuously with a spoon.
10. Cook the soup for another 2 minutes, add the finely chopped herbs and turn off the heat.
11. Pour the prepared honey mushroom soup into bowls and add one spoonful of sour cream to each bowl.

Bon Appetit!

A simple and delicious recipe for making frozen chanterelle soup

For lovers of mushroom dishes, a recipe for making a very aromatic soup from frozen chanterelles is offered. These mushrooms are highly prized and used in many culinary dishes. Chanterelle soup is not only very tasty, but also healthy, as these mushrooms contain vitamins and amino acids, which improves vision and immunity.

Ingredients:

• Frozen chanterelles - 400 g.
• Potatoes - 4 pcs.
• Carrots and onions - 1 pc.
• Water - 1.5 l.
• Butter - for frying.
• Salt and green onions to taste.

Cooking process:

1. Peel potatoes, onions and carrots and rinse under running water.
2. Cut the potatoes into small cubes, place in a saucepan for boiling the soup, cover with the indicated amount of water and cook over high heat.
3. After the boil starts, remove the froth from the surface and cook it over low heat for 15 minutes.
4. Chop the onion into small cubes, and grate the carrots on a coarse grater. Fry these vegetables in butter until golden brown, just do not overcook, otherwise the soup will taste bitter.
5. Pre-thawed chanterelles finely chop, transfer them to the fried onions and carrots and simmer everything over low heat for 15 minutes. Stir the contents of the pan constantly with a spoon.
6. Put the chanterelles fried with carrots and onions in a saucepan to the potatoes. Add salt to the soup to your liking.
7. Cook the soup for another 10 minutes over low heat, then put finely chopped green onion feathers in it.
8. Let the soup steep for 10-15 minutes and can be served for dinner, seasoned with sour cream.

Bon Appetit!