Recipes for frozen champignon soups

Mushrooms have always been considered and are considered a valuable source of vitamins, minerals and vegetable protein, so necessary for the human body. They can be consumed fresh, fried and pickled. First courses are especially appreciated, for example, soup made from frozen champignons is easily absorbed by the body. The substance contained in these mushrooms has a positive effect on skin elasticity, healthy nails and hair.

Recipes for making mushroom soup from frozen champignons are very diverse. Choose one of the proposed options and be sure that it will appeal not only to you, but also to your family.

You can cook a dish with the addition of cereals, various vegetables, meat or vermicelli, boil it in water, which will make it dietary. In addition, the soup can be cooked in chicken, meat, vegetable and even fish broth.

You can complement a delicious delicacy with sour cream, cream, crackers and cheese. But the greens of saffron, basil, parsley, dill and onion will especially emphasize the taste of fruiting bodies.

A simple recipe for frozen champignon soup

According to this recipe, frozen champignon soup is prepared quite simply and quickly. Just 30 minutes of pleasant hassle at the stove – and a stunningly tasty and fragrant dish will be ready!

• 400 g of fruiting bodies;
• 1 pc. carrots and onions;
• 3 potato tuber;
• Vegetable oil;
• Salt;
• Chopped parsley – for serving.

Mushroom soup is prepared from frozen champignons, following the proposed step-by-step description.

Soup-puree of frozen champignon mushrooms with cream

Including frozen champignon soups in your diet can help you meet your nutritional vitamin and mineral needs, especially protein. This dish is sure to please all members of your family, including children.

• 500 g of fruiting bodies;
• 5 potato tuber;
• 1 carrots;
• 1,5 onion heads;
• 250 ml cream;
• 1 liter of water or any broth;
• Vegetable oil;
• Salt;
• 1 tsp mushroom seasoning;
• 1 st. l. chopped green dill.

To reveal the fullness of the gastronomic pleasure of frozen champignon mushroom soup, add croutons or garlic croutons when serving.

1. Defrost the mushrooms by pouring warm water for 30 minutes, cut into cubes, and then send to boiling water.
2. Peel the vegetables, rinse under the tap, cut: potatoes into strips, carrots into small cubes, chop the onion with a knife.
3. Pour vegetable fat into the pan, put the carrots with onions and fry until soft, not allowing to burn.
4. Pour potatoes into boiling mushrooms, add a little salt and cook for 15 minutes.
5. Add fried vegetables to potatoes and mushrooms, boil for 5 minutes.
6. Pour the soup into a blender bowl and grind to a puree state, salt, add seasoning and mix.
7. Pour back into the saucepan, pour in the cream, bring to a boil, but do not let it boil completely.
8. Turn off the fire, leave the pan with the dish on the stove to infuse.

How to cook creamy mushroom soup with chicken broth

Gourmets just need to try frozen champignon cream soup to say that this is just an amazing dish. It takes very little time to prepare, so the recipe is suitable for the daily menu of the family.

• 600 ml chicken broth;
• 2 Art. l wheat flour;
• 600 g of fruiting bodies;
• 250 ml cream;
• 3 st. l. butter;
• Basil leaves – for serving;
• Salt and black pepper to taste.

The proposed detailed description of the recipe will help you learn how to properly prepare mushroom soup from frozen champignons.

1. Cut the defrosted fruiting bodies into pieces, chop the onion after cleaning from the top layer with a knife.
2. Fry together in butter for 15 minutes, salt, add black pepper to taste, stir.
3. Pour in half of the broth, grind with a submersible blender until a homogeneous creamy consistency.
4. In the saucepan where the soup will be prepared, melt the butter, add the flour and fry until golden brown, about 2-3 minutes.
5. Put the mushrooms with onions, pour in the remaining broth and mix thoroughly.
6. Cook on low heat for 10 minutes, pour in the cream, boil for 1-2 minutes, remove from the stove.
7. Let it brew for 5-7 minutes, when serving, decorate with basil leaves.

Frozen champignon soup with melted cheese

This delicious and hearty soup with frozen champignon cheese will warm you up on a cold evening, leaving no one indifferent.

• 600 g of fruiting bodies;
• 1 carrots;
• 2 onions;
• 250 g of processed cheese;
• Butter – for frying;
• Salt and black ground pepper;
• 2 garlic cloves.

How to cook mushroom soup from frozen champignons correctly will show a detailed description of the process.

1. Grate carrots on a coarse grater, or cut into small cubes.
2. Fry until soft in a pan with butter.
3. Defrost the mushrooms in any way, cut into pieces, add to the carrots and fry for 15 minutes.
4. Peel the onion from the husk, chop with a knife and pour into the mushrooms.
5. Fry on a minimum heat for 5-7 minutes, salt, pepper to taste, mix.
6. Transfer the roast to boiling water or broth (the amount of liquid depends on the desired thickness of the first course).
7. Boil for 10 minutes, put diced or grated cheese.
8. Stir, salt if required and wait until it is completely melted.
9. Add crushed garlic, stir and remove from heat immediately.

Recipe for cooking frozen champignon soup with potatoes and vermicelli

How to cook soup from frozen champignons in order to get a tasty and appetizing dish for all household members? Add potatoes to the dish and season with sour cream. When serving, put a slice of lemon in each serving plate, which will add sophistication.

• 500 g of fruiting bodies;
• Xnumx g potatoes;
• 100 g of carrots and onions;
• Butter – for frying;
• 100 g of fine vermicelli;
• Salt, bay leaf;
• Lemon;
• 1,5-2 liters of water.

The recipe for soup with potatoes from frozen champignons is described in detail.

1. Boil water, put the frozen mushrooms into a saucepan and cook over low heat for 10 minutes.
2. Peel the potatoes, cut into strips and add to the mushrooms.
3. Peel the carrots, wash and grate on a grater with medium divisions.
4. Remove the husk from the onion, chop with a knife and put in a pan with melted butter (2 tablespoons).
5. Fry until soft, add carrots and fry everything for 7-10 minutes.
6. Add vegetable frying to potatoes, salt to taste, cook for 10 minutes.
7. Add vermicelli, a couple of bay leaves, mix and boil for 3-5 minutes.
8. Let it brew on the switched off stove for a few minutes and serve.

How to cook mushroom soup from frozen champignons with chicken meat

Many representatives of the strong half of humanity love mushroom soups, but with the addition of meat. We offer a recipe showing how to properly cook frozen champignon soup with chicken meat, from which everyone will be delighted.

• Xnumx chicken fillet;
• 400 g of fruiting bodies;
• Xnumx potatoes;
• 1 carrot and onion each;
• 2 L of water;
• Vegetable oil;
• Salt, parsley.

Use the recipe with a photo of making frozen champignon soup.

1. Boil the fillet for 30 minutes, cool and chop into small pieces.
2. Peel the vegetables, rinse and chop as desired, defrost the mushrooms and cut into cubes.
3. First, fry the onion in oil, then add the carrots, fry for 10 minutes.
4. Pour the peeled and chopped potatoes into the chicken broth, add the bay leaf and cook for 15 minutes.
5. In a separate pan, fry the mushrooms until the liquid has completely evaporated.
6. Add mushrooms and fried potatoes, boil for 5 minutes.
7. Pour the chopped meat, salt to taste and cook for another 5 minutes.
8. For more flavor, add chopped parsley.