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Frozen white mushroom soup: how to cook? Video
Porcini mushrooms have a delicate, but distinct, pleasant nutty flavor. Unfortunately, fresh whites spoil too quickly, usually within a few days after picking, but fortunately they have long been available dried or frozen. Their special aroma enhances the taste of many dishes such as risottos, omelets and, of course, soups.
Porcini Mushroom Soup Recipe
How to properly defrost porcini mushrooms
To prepare any dishes from frozen mushrooms, you must first defrost them correctly. Frozen porcini mushrooms are not used without first defrosting. Place several layers of paper towels on a dish large enough to accommodate as many mushrooms as you need in one layer. Arrange the whites and refrigerate. Thus, when the whites begin to thaw, the liquid from them will be absorbed into the towel, and not accumulate in the mushroom itself. Leave the mushrooms in the refrigerator for 20-30 minutes. In order to make mushroom soup from frozen mushrooms, you do not need to wait until they are completely thawed.
Frozen white mushroom cream soup
To make a tender mushroom soup, you will need: – 500 g of frozen white mushrooms; – 1 head of onion; – 4 cloves of fresh garlic; – ½ cup unsalted butter; – 8 cups of chicken broth; – 1 glass of cream, 20% fat; – 2 teaspoons of fresh thyme leaves; – 3 tablespoons of wheat flour; – salt and pepper to taste.
Defrost the porcini mushrooms, squeeze out excess liquid and cut the mushrooms into slices. Melt the butter in a large saucepan. Peel the onion and garlic, cut the onion into small cubes, crush the garlic with the back of a heavy wide knife. Saute the onion and garlic until soft. Sprinkle the vegetables with wheat flour and cook, stirring occasionally, for about 1-2 minutes.
Slowly pour in warm chicken broth, add porcini mushrooms. Stir and cook the soup for 15-20 minutes. Purée with a blender and rub through a fine sieve. Add salt, pepper and thyme, pour in the cream.
You can serve such a soup, garnishing with crackers, sprinkling with grated parmesan and chopped fresh parsley
Soup with porcini mushrooms and beans
Soup of frozen porcini mushrooms with beans turns out to be fragrant and satisfying. Take: – 1 large carrot; – 1 stalk of celery; – 1 large onion; – 3 cloves of garlic; – 2 tablespoons of olive oil; – 250 g dried white beans; – 1/2 cup pearl barley; – 500 g of beef shanks; – 500 g of frozen porcini mushrooms; – 4 sprigs of thyme; – 1 bay leaf; – 1 tablespoon of finely chopped parsley.
You can substitute canned beans for raw beans. It does not need to be soaked, but the excess liquid must be drained. Canned beans are placed 30 minutes before the dish is ready.
Soak the beans in cold water for 10-12 hours. Drain the water. Defrost and chop the porcini mushrooms. Peel carrots, celery, onions, and garlic. Chop the garlic, chop the onion, celery and carrots into small cubes. In a large, wide saucepan, sauté the vegetables in olive oil. When they are tender, add chopped frozen mushrooms, add beans and barley, add beef.
Pour in 8-10 glasses of water, add thyme sprigs and bay leaves, salt. Bring to a boil, reduce the heat to medium, and cook, uncovered, until the beans are tender, about an hour and a half. Remove and discard the thyme and bay leaf. Take out the bones and strip the meat from them, chop it up and put it back into the soup. Season the soup with black pepper, garnish with chopped parsley and serve.