Mushroom soup from frozen mushrooms: recipes with photos

Recipes for frozen mushroom soup allow you to pamper your home with a delicious first course all year round. These mushrooms tolerate transportation and freezing well due to their elastic pulp. In autumn, they can be prepared for future use by putting them in the freezer, and then cook until the next season.

How much to cook frozen mushrooms for soup

Housewives who are preparing mushroom soup from frozen mushrooms for the first time are interested in all the subtleties of the heat treatment of these mushrooms. After all, if they are not cooked, they are poorly absorbed by the body. For those with problems with the gastrointestinal tract, this can cause an eating disorder and even poisoning.

The duration of cooking these mushrooms can be from 15 to 30 minutes. If they were crushed before freezing, they will cook faster, and whole specimens need a longer heat treatment.

Soup recipes with frozen mushrooms

Cooking mushroom soup is not at all difficult; it will take a little more than an hour for all the culinary processes. It is much more difficult to decide which version of this first dish to cook. Below is a selection of popular recipes with photos of frozen mushroom soup.

Easy frozen mushroom soup recipe

Forest mushrooms contain a sufficient amount of protein. This makes them an equal substitute for meat. Even an easy-to-prepare lean soup based on them can give a feeling of satiety for a long time.

Proportions of ingredients:

• mushrooms – 300 g;
• potatoes – 250-300 g;
• onion – 60 g;
• Bulgarian pepper – 50 g;
• carrots – 70 g;
• water – 1,5 l;
• vegetable oil – 30 ml;
• salt and spices to taste.

Progress:

1. Pour water into the peeled and chopped potatoes, put to boil.
2. Cut the onion into cubes, and the carrots into strips or pass through a grater for carrots in Korean. Saute vegetables in hot oil. They should be fried with chopped bell peppers.
3. As soon as the potatoes boil, send the frozen mushrooms to the pan and cook everything together for another 20 minutes.
4. When these ingredients are ready, put the sautéed vegetables to them, season the dish with salt and spices, let it boil over low heat for 5 minutes, then 10 minutes. keep under cover.

Mushroom soup from frozen mushrooms with chicken

On poultry broth, the taste of mushroom soup becomes richer and more interesting. The highlight of the dish is that frozen mushrooms are not boiled, but sautéed with vegetables in vegetable oil.

Ingredient proportions

• frozen mushrooms – 300 g;
• chicken thighs – 350 g;
• potatoes – 270 g;
• carrots – 120 g;
• onion – 110 g;
• water – 2 l;
• vegetable oil – 30-45 ml;
• salt, herbs and spices – to taste.

Progress:

1. Pour the washed chicken thighs with cold water and cook until tender. Remove the meat from the broth, cut into slices and return to the pan.
2. Fry chopped onions and grated carrots. Add thawed mushrooms to the vegetables that have become soft and sauté all together for 10-12 minutes.
3. Peel the potato tubers, wash and cut into cubes. With fried vegetables and mushrooms, lay in a boiling broth.
4. Soup with frozen mushrooms and chicken cook until the potatoes are ready. At the end of cooking, salt and put spices to taste. When serving, you can add greens and sour cream to the plate.

Recipe for frozen mushroom soup with noodles

Forest mushrooms make the broth very fragrant. With it, homemade noodles or store-bought vermicelli will be much tastier.

Proportions of ingredients:

• frozen mushrooms – 300 g;
• small vermicelli or homemade noodles – 100 g;
• carrots – 90 g;
• string beans – 90 g;
• onion – 90 g;
• sunflower oil – 45 ml;
• water – 2 l;
• bay leaf, salt, pepper – to taste.

Progress:

1. Prepare the broth by boiling for 20 minutes. mushrooms in the water. Then catch them with a slotted spoon in a colander, and strain the liquid.
2. Sauté onions and carrots in hot oil. Add beans chopped in small pieces and simmer for another 7-8 minutes.
3. Send the boiled mushrooms to the vegetables languishing in the pan, salt, pepper and hold for another 10 minutes. on fire.
4. Transfer to a saucepan with boiling mushroom broth, add noodles or vermicelli. Boil soup until pasta is done.

Mushroom soup from frozen mushrooms in a slow cooker

Cooking mushroom soup from frozen mushrooms in a slow cooker will not be absolutely no hassle, and it is not even necessary to defrost mushrooms or steam pearl barley. A properly selected option will cope with all the processes on their own.

Proportions of ingredients:

• frozen mushrooms – 300 g;
• chicken breast – 200 g;
• potatoes – 200 g;
• pearl barley – 50 g;
• carrots – 120 g;
• onion – 70 g;
• dill – 1 stalk;
• garlic – 2 tooth;
• allspice, bay leaf and salt – to taste;
• water.

Progress:

1. Cut the bird into portions. Remove skin from potatoes, wash and cut into cubes. Pass the peeled carrots through a coarse grater. Remove the husk from the onion and leave it whole. Rinse the grits.
2. Put the chicken, vegetables, cereals and mushrooms into the multicooker bowl. Put spices and a whole stalk of green dill to them.
3. Add water. Its amount depends on the desired density of the finished soup. Turn on the “Extinguishing” function for 2 hours.
4. For 20 min. until the end of cooking, catch the dill stalk and bay leaf from the multicooker bowl. Salt, put garlic and chopped herbs.

Delicious soup of frozen mushrooms and barley

Pearl barley was a favorite of tsars. Dishes from it were often served at gala dinners, and now – in the army, hospitals and canteens. A thick, rich and nutritious soup with frozen honey mushrooms and barley is prepared from available products.

Proportions of ingredients:

• frozen mushrooms – 150-200 g;
• pearl barley – 45 g;
• potatoes – 250-300 g;
• water – 1,5 l;
• onions – 40 g;
• allspice – 2-3 peas;
• bay leaf – 1 pcs .;
• vegetable oil for frying;
• dill or parsley, salt, ground black pepper – to taste.

Progress:

1. Pour pearl barley pre-washed under running water with a glass of boiling water and steam for 1-2 hours.
2. Boil water, put mushrooms and spices in it. Boil mushrooms for 15 minutes. after boiling, collecting foam from the surface.
3. Then, with a slotted spoon, transfer the mushrooms to a colander. Strain the mushroom broth and return to the fire. After boiling, put barley into it and cook it until half cooked for 40 minutes.
4. Meanwhile, prepare the mushroom stew. Fry the diced onion until soft. Then transfer it to a plate, and fry in the same oil for 8 minutes. mushrooms. Return the mushrooms to the pan, season with salt and pepper and stir.
5. Chop the peeled and washed potatoes into cubes and send to barley. Cook everything together for 20-25 minutes.
6. 10 minutes before turning off the stove, add the roast, salt and spices. Let the finished dish brew a little under the lid. Serve with greens, seasoned with sour cream.

Conclusion

Recipes for mushroom soup from frozen mushrooms involve the use of a small amount of spices. Since mushrooms have a very pronounced mushroom aroma, it is better to only slightly emphasize it with a pinch of ground black pepper or bay leaf so that they do not dominate in any way. So the taste of the finished dish will not disappoint.