Mushroom soup from frozen porcini mushrooms - a delight in taste at any time of the year: recipe with photos and videos

Home Mushroom soups

Mushroom soup made from frozen porcini mushrooms is hearty and nutritious. Porcini mushrooms are rightfully considered valuable gifts of the forest. They contain vegetable protein and a large amount of useful vitamins and minerals. Cooked in water, mushroom soup turns out to be dietary. It is given to children and included in the treatment menu.

Mushroom soup with frozen porcini mushrooms is prepared with the addition of vermicelli, various vegetables and cereals. It can be cooked in meat, chicken, fish, vegetable broth or simply in water.

Frozen mushroom soup is served hot, complemented with cream and sour cream, croutons and crispbread.

Any spices intended for meat, vegetable dishes and soups are suitable for mushroom soup. Herbs will highlight the taste of mushrooms: saffron, green onions, basil and parsley.

Unlike dried mushrooms, which require pre-soaking, frozen mushrooms simply need to be carefully thawed. To do this, it is better to use cold water, then rinse and get rid of excess liquid.

How to cook mushroom soup from frozen porcini mushrooms - 15 varieties

Gribovnitsa - frozen porcini mushroom soup
Simple soup with frozen porcini mushrooms
Barley soup with frozen porcini mushrooms
Porcini mushroom soup with dumplings
Soup with frozen porcini mushrooms “Mannik”
Soup with porcini mushrooms in chicken broth
Cheese soup with frozen porcini mushrooms
Frozen porcini mushroom soup
Porcini mushroom soup with meat broth
Creamy frozen white mushroom soup
Frozen white mushroom soup with pork ribs
Frozen mushroom soup with cheese
Frozen mushroom soup with egg
Cream of Mushroom – frozen mushroom soup
Festive porcini mushroom soup

Cooking features

Whether to defrost mushrooms first depends on the specific recipe, as well as whether they are frozen whole or sliced. Sliced mushrooms are thawed only if they need to be pre-fried. Whole mushrooms are almost always allowed to thaw so they can be chopped before adding to the soup.
Mushrooms will better retain their organoleptic qualities if they are given the opportunity to thaw in natural conditions, without a sharp temperature change. It is not recommended to speed up the process using a microwave or hot water.
Boletuses belong to the first category of mushrooms, and there is no need to boil them before making soup from them. Porcini mushroom soup is made with the first broth, so it always turns out rich and aromatic.
Onions fried in butter help highlight the mushroom taste and aroma. You can also fry it in vegetable oil, but then the soup will not acquire the creamy notes that really decorate it.
It is not customary to add a lot of spices to mushroom soup, as they can dull the taste and aroma of the main component. Usually limited to salt and ground black pepper. Sometimes paprika, dried or crushed garlic, fresh or dried herbs are added.

Gribovnitsa - frozen porcini mushroom soup

Delicious, rich, thick porcini mushroom soup. The aromatic soup is especially good in the cold season. A great first course for your lunch!

Ingredients:

frozen porcini mushrooms – 400 g
potatoes - 4 pcs.
onion – 1 pc.
carrots – 1 pc.
Bay leaf
butter – 2 tbsp. l.
salt.

Preparation:

Thaw the mushrooms, cut into medium pieces, place in a saucepan with a thick bottom and fry in butter.

Chop the onion, cut the carrots into cubes. Add the vegetables to the mushrooms and fry until no mushroom liquid remains. Add salt and pepper.

Pour water into the pan. Cut the potatoes into cubes and add to the broth.

Cook until the potatoes are ready. Add bay leaf. Serve soup with sour cream.

The soup will turn out rich and fatty if you cook it in meat broth or add boiled meat to it.

Simple soup with frozen porcini mushrooms

The soup is easy to prepare, but very tasty, filling and not greasy. A true culinary classic!

Ingredients:

frozen porcini mushrooms – 800 g
onion – 150 g
potatoes – 200 g
carrots – 150 g
spices
vegetable oil
Bay leaf
pepper
salt.

Preparation:

Thaw the mushrooms. Cut vegetables and mushrooms into pieces.

Place half the onions and carrots and all the potatoes into a saucepan of boiling water. Add bay leaf and spices to taste.

Fry the other half of the vegetables and mushrooms in oil.

When the potatoes become soft, place the fry in the pan. Bring to a boil and add salt to taste.

If you want the soup to be dietary, we recommend frying the vegetables without adding oil in a dry frying pan.

Barley soup with frozen porcini mushrooms

Do you like mushroom dishes? Then prepare a flavorful, nutritious, dietary and figure-friendly soup from frozen porcini mushrooms.

Ingredients:

porcini mushrooms – 500 g
green peas – 1 cup
boiled pearl barley – 250 g
carrots – 1 pc.
onion – 1 pc.
potatoes – 3 pcs.
celery root
parsley root
garlic - 3 cloves
Bay leaf
fresh dill
vegetable oil
allspice peas
black peppercorns
salt.

Preparation:

Cut vegetables, parsley root and celery into cubes. Boil pearl barley. Thaw the mushrooms.

Place celery and parsley roots into boiling water. After 10 minutes, add carrots and potatoes.

Fry onions and mushrooms in a frying pan.

When the potatoes become soft, place the roasted potatoes, boiled pearl barley and green peas into the pan.

Add bay leaf, spices, chopped garlic and fresh herbs to the soup. Boil a little and remove from heat.

When serving, place sour cream on plates.

First place

Takes instant frozen porcini mushroom soup with a minimum set of ingredients. The preparation time for this soup is 1 hour.

Frozen porcini mushrooms – 250-300g;
Onion – 1;
Carrot – 1;
Greens (parsley, dill);
Potatoes – 3-4 pcs;
Sunflower and butter;
Salt and seasonings;
Garlic – 2 cloves.

We take mushrooms based on 1.5 liters of water; you don’t even have to wait for them to defrost and put them on the fire. After boiling, add salt to our mushroom broth.

While our mushrooms are cooking, peel the potatoes, carrots and onions.
After twenty minutes of boiling, throw in the potatoes, cut into cubes or strips.
Throw the garlic, pre-crushed, into a heated frying pan with sunflower oil.
After a minute, select the garlic and add the onion, when it becomes transparent, add the carrots and fry until tender.
Finely chop the greens of your choice.
After 50 minutes of cooking our soup, add our fried onions and carrots.
Five minutes before completion, throw in the greens and bay leaf. 2-3 minutes before turning off, you can add 20-50 grams of butter.

To prepare such a soup, no meat broth is required; all the necessary protein components will be provided by mushrooms.

Porcini mushroom soup with dumplings

Prepare a great “summer” soup from frozen porcini mushrooms in winter. Adding dumplings improves the taste and makes it even richer and more nutritious. Your family's delight is guaranteed!

Ingredients:

frozen porcini mushrooms – 500 g
onion – 1 pc.
carrots – 1 pc.
egg – 1 pc.
milk - 3 tbsp. l.
flour - 3 tbsp. l.
salt
pepper
celery root
fresh greens.

Preparation:

Thaw the mushrooms. Cut vegetables into pieces.

Make the dumplings: mix flour with egg and milk. Add a little salt.

Place celery root and spices in boiling water. Boil for ten minutes.

Fry onions, carrots and mushrooms in oil.

Remove the celery root from the pan and add the roast to the soup. Add salt to taste.

After 10 minutes, add dumplings with a teaspoon. Add chopped herbs. Bring to a boil and remove from heat. The soup is ready!

How to defrost

If there are too many mushrooms, housewives freeze them so that they can prepare a delicious dish at a convenient time. To do this, select fresh specimens that are free of rot or stains. They definitely have a light mushroom aroma.

Boletus mushrooms are washed and cut into quarters without additional processing, which helps preserve the full amount of nutrients. Not only raw, but also boiled and fried porcini mushrooms can be frozen. Packaged in bags or containers, they will wait until you need them.

Important! Mushrooms have very rigid cell walls and are not digestible without treatment at high temperatures. Heating releases the nutrients they contain, including protein and B vitamins.

Defrosting instructions:

Remove the boletus from the freezer.
Cover a wide dish with paper towels and place mushrooms on it.
Place the bowl in the refrigerator for 6 hours.
After such defrosting, the mushrooms can be used for cooking. This method is considered the most convenient, since the product defrosts naturally.

Hot water can also be used to defrost raw porcini mushrooms. But not everyone likes this method: the frozen product is already quite watery, and treating it with hot water will saturate it even more with moisture. As a result, the mushroom will lose flavor and its texture will become too soft.

Frozen fried or boiled porcini mushrooms are taken out of the freezer directly with the container and defrosted in the kitchen at room temperature. They can be added to soups and stews without defrosting. In these cases, they will undergo heat treatment during the cooking process.

Soup with frozen porcini mushrooms “Mannik”

Making a light yet nutritious soup is very simple. To do this, you need vegetables, porcini mushrooms that replace meat, and half an hour of time. Try it now!

Ingredients:

frozen mushrooms - 400 g
semolina – 1 tbsp. l.
carrots – 2 pcs.
potatoes – 4 pcs.
onions – 2 pcs.
butter
greenery
salt.

Preparation:

Thaw the mushrooms. Cut vegetables into cubes. Place mushrooms and potatoes into a saucepan of boiling water. Add salt and pepper.

Fry onions and carrots in butter. Place the fried potatoes into the soup when the potatoes are ready.

While stirring, add semolina. Bring to a boil, add chopped herbs.

Serve with sour cream.

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

Using this recipe you can prepare a very tasty mushroom soup with pearl barley. Mushrooms and pearl barley go very well in taste, but cooking barley 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 l.
Salt - to taste.

Cooking process:

1. Rinse the pearl barley well and soak in cold water for 2–4 hours. Rinse the soaked pearl barley again, place it in a saucepan, pour boiling water 3 cm above the level of the cereal 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 frozen mushrooms in a saucepan for cooking soup and pour 3 liters of water into them. Place the pan on low heat and cook the mushrooms for 15–20 minutes, covered with a lid.

3. While the mushrooms are cooking, peel and rinse all the desired vegetables.

4. Cut the peeled potatoes into small cubes and place them in a saucepan with the mushrooms.

5. Chop the onion into small cubes and fry until translucent in a frying pan with butter. Then add the cooked pearl barley to the onion and fry everything over medium heat for 7 minutes, constantly stirring the cereal with a spoon.

6. Cut the peeled carrots into thin strips and place them in a saucepan with soup.

7. Cook the soup with the added carrots for another 5-7 minutes. Check the potatoes for doneness.

8. Then add barley fried with onions to the soup. Add salt to the soup to your taste, stir and cook for a few more minutes.

9. Season the finished soup with sour cream and serve.

Bon appetit!

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Soup with porcini mushrooms in chicken broth

Mushroom season is just around the corner, but want to smell summer? Take the porcini mushrooms out of the freezer and please the whole family with this aromatic soup.

Ingredients:

chicken bouillon
frozen porcini mushrooms – 500 g
rice – 100 g
potatoes – 3 pcs.
onion – 1 pc.
carrots – 1 pc.
salt
pepper
Bay leaf.

Preparation:

Thaw the mushrooms. Cut the vegetables: onion into small pieces, potatoes into cubes, grate the carrots.

Place rice, mushrooms and potatoes in a saucepan with boiling chicken broth.

Fry onions and carrots. When the potatoes are cooked, add the fry. Add spices and salt. Bring to a boil and remove from heat.

Serve sprinkled with chopped herbs and nutmeg.

Onions and mushrooms can be fried not only in vegetable oil, but also in olive oil, corn oil, butter, margarine or fat.

Cheese soup with frozen porcini mushrooms

Processed cheese gives the soup a special piquant taste and a pleasant white color. Definitely a must cook!

Ingredients:

frozen porcini mushrooms – 500 g
processed cheese – 1 pc.
onion – 1 pc.
carrots – 1 pc.
potatoes – 3 pcs.
vegetable oil
salt
ground black pepper.

Preparation:

Thaw the mushrooms.

Cut the potatoes into cubes, place in a saucepan and cover with cold water.

Finely chop the mushrooms, onions and carrots. Fry in oil with salt and pepper.

Place the roast in a saucepan, bring to a boil and add melted cheese. Bring to a boil, remove from heat and leave for 10 minutes.

Serve with white bread croutons and sprinkle the soup with herbs.

Frozen porcini mushroom soup

There is one twist to this recipe that gives the soup a special taste. We share our secrets with you.

Ingredients:

frozen porcini mushrooms – 200 g
onion – 1 pc.
carrots – 1 pc.
potatoes – 3 pcs.
ground black pepper
dill
parsley
vegetable oil
salt.

Preparation:

Cut the potatoes into cubes and place them in a saucepan with cold water. Finely chop the onion and grate the carrots. Fry onions and carrots in oil.

When the potatoes boil, remove the mushrooms from the freezer and immediately, without defrosting, throw them into the water. Place the roast into the soup immediately after the mushrooms. Add salt and pepper.

Cook until the potatoes are completely cooked. Serve with greens.

To make this soup in the fall, mushrooms need to be peeled, cut into small pieces and frozen.

How to cook delicious mushroom soup in a slow cooker?

The slow cooker allows you to prepare a hearty and rich mushroom soup even without meat broth. You can prepare this soup from any type of mushroom that you have in the freezer: honey mushrooms, boletus, chanterelles, boletus or a mixture of them.

Ingredients:

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

Cooking process:

1. First defrost the mushrooms for the soup. The best way to do this is to remove the mushrooms from the bag and place them in cold water for one hour. Defrosting in hot water, although faster, disrupts the structure of the mushroom.

2. Peel and rinse the desired vegetables. Remove the peel from the tomatoes by cutting them crosswise and pouring boiling water over them.

3. Chop the carrots onto a coarse grater.

4. Chop the onion into small cubes.

5. Cut the potatoes into cubes.

6. If your mushrooms were frozen whole, then cut them into slices.

7. Grease the multicooker bowl with vegetable oil and fry the chopped onion in it until golden brown. Fry on the “Baking” program for 10 minutes.

8. Then put the prepared mushrooms and a tablespoon of butter into the bowl and continue frying for 5 minutes in the same mode.

9. After 5 minutes, add the grated carrots to the bowl and simmer the vegetables and mushrooms until the carrots are soft.

10. Then place the potato wedges in the bowl and pour in 1.5–2 liters of water.

11. Salt the soup to your taste.

12. Set the “Stew” program for one hour and cook the mushroom soup under a closed lid.

13. 10 minutes before the end of the program, add chopped tomatoes, bay leaves and allspice peas to the soup.

14. Let the prepared soup brew for 10–15 minutes. Then sprinkle it with finely chopped fresh herbs and pour into plates. Place a spoonful of sour cream on each plate.

Bon appetit!

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Porcini mushroom soup with meat broth

To make the soup richer and richer, cook it with meat broth. Our recipe uses beef broth.

Ingredients:

frozen porcini mushrooms – 300 g
potatoes - 5 pcs.
carrots – 1 pc.
beef broth
dill
vegetable oil
ground black pepper
salt.

Preparation:

Thaw the mushrooms.

Cut potatoes into small pieces and place in boiling broth

Chop the mushrooms and add to the potatoes. Add salt and pepper to taste.

Grate the carrots and fry in oil.

When the potatoes are completely ready, add the fried carrots and herbs to the soup. Bring to a boil and remove from heat.

The soup can be served.

Creamy frozen white mushroom soup

Mushrooms fried in butter and flour give the soup a special nutty aroma and thickness. Try it!

Ingredients:

frozen porcini mushrooms – 300 g
carrots – 1 pc.
potatoes - 5 pcs.
dill
butter – 50 g
ground black pepper
flour – 2 tbsp. l.
sour cream – 50 g
salt.

Preparation:

Defrost and chop the mushrooms.

Make the fry: fry the mushrooms in butter. Add flour and stir thoroughly so that there are no lumps. Add sour cream and simmer a little more.

Cut the potatoes into cubes and send to boil.

When the potatoes are cooked, add the roast. Add salt and spices. Boil and remove from heat.

The thick and aromatic soup can be poured into bowls.

Frozen white mushroom soup with pork ribs

Soup with porcini mushrooms and pork ribs - what could be tastier? In addition, you can prepare such a delicious dish very quickly: there is no need to fry the ingredients.

Ingredients:

frozen porcini mushrooms – 300 g
pork ribs – 400 g
carrots – 1 pc.
onion – 1 pc.
potatoes – 6 pcs.
fresh greens
ground pepper
salt.

Preparation:

Cut the pork ribs into portions, add water and cook.

Thaw the mushrooms, cut into pieces and add to the meat.

Cut the potatoes into cubes and add to the meat and mushrooms. Add salt.

Cut the onion into 4 parts, cut the carrots into strips. Add vegetables to soup.

When the meat and potatoes are cooked, remove the onions from the broth and discard.

Add greens. Bring to a boil and remove from heat.

The soup is ready to eat!

Second place

Mega nutritious and satisfying soup with porcini mushrooms and beans.

Beans – 200 gr.;
White mushrooms – 500g;
Onion – 2 pcs.;
Potatoes optional – 5-6 pcs.;
Celery – 1 pc.;
Pearl barley – 100g;
Beef – 200g;
Parsley – 1 bunch;
Garlic – 2-3 cloves;
Thyme and bay leaf.
Water – 2.5 liters.

In order to reduce the cooking time of the soup, it is best to take two pans. In one, 1.5 liters of water, cook the beef, pre-cut into small cubes.
In another 0.5 liter - cook beans.

In order for the beans to cook quickly and not fall apart, add half a glass of cold water from time to time.

While the beef and beans are cooking, let's prepare the mushrooms. Frozen white mushrooms must be thawed and cut into small strips. Fry in butter until golden brown.
Fry finely chopped onion and celery in a frying pan with olive oil until translucent.
After the last foam has been collected from the meat broth, you need to add a few cloves of garlic, or in its entirety. Do not add salt to the broth.
After about an hour, combine our meat broth with beans into one pan.
After 1 hour and 15 minutes, add mushrooms and fried onions and celery to our soup.
At the same time, you can add salt to the soup and add bay leaf and thyme.
After 1.5 hours, your soup is ready, do not forget to add parsley 1 minute before turning off.

In order to highlight the taste of beef from porcini mushrooms, each serving of soup can be sprinkled with a small amount of chopped cilantro.

Frozen mushroom soup with cheese

Very tasty and easy to prepare soup. You'll like it!

Ingredients:

frozen porcini mushrooms – 500 g
liquid processed cheese – 2 tbsp. l.
potatoes – 6 pcs.
onion – 1 pc.
black pepper
butter
salt
greenery.

Preparation:

Thaw the mushrooms, cut into pieces and place in boiling water. Add salt and cook for 15 minutes.

Cut the potatoes into cubes and add to the mushrooms.

Chop the onion and fry in butter. When the potatoes are ready, add the onions and pour in the cheese. Stir and remove from heat.

Let it brew and serve, sprinkled with herbs.

Fourth place

You can confidently enjoy the spicy and unusual soup with porcini mushrooms and melted cheese. This combination of protein components of different origins will perfectly fill your body with a huge amount of energy. Ideal for sports nutrition.

Frozen porcini mushrooms – 300g;
Onion – 1;
Carrot – 1;
Potatoes – 4 pcs.;
Processed cheese (natural) – 3 pcs.;
Greenery.

Let's start cooking.

Take 1.5 liters of water and throw in pre-frozen and chopped porcini mushrooms;
Take the potatoes, cut them into small strips and throw them into the mushrooms.
After about half an hour, add carrots and onions fried in sunflower oil to our soup.
The soup should cook for another 20 minutes, then grate the processed cheese and gradually, stirring frequently, introduce them into the soup. Cook it over low heat until the curds are completely dissolved.
At the end, add salt and pepper. Before serving, the soup can be sprinkled with finely chopped herbs.

Frozen mushroom soup with egg

Porcini mushroom soup is the most luxurious of all soups. We definitely recommend making it!

Ingredients:

frozen white mushrooms – 500 g
egg – 1 pc.
potatoes – 3 pcs.
onion – 1 pc.
carrots – 1 pc.
vegetable oil
Bay leaf
salt
pepper.

Preparation:

Thaw the mushrooms, cut into pieces and cook.

Cut the vegetables: potatoes and onions into cubes, carrots into strips.

Fry onions and carrots.

Add potatoes and fry to the pan with mushrooms. Add salt and spices. Cook until the potatoes are ready.

Beat the egg and pour into the soup, stirring. In 3 minutes the soup will be ready. Serve with croutons.

With cream

Ingredients:

Mushrooms – 200 g;
Potatoes – 200 g;
Onions – 1 pc.;
Carrots – 1 pc.;
Cream – 100 g;
Chicken broth – 1.2 l;
Vegetable oil.

How to prepare:

We clean and wash the vegetables. Grate the carrots on a fine grater, finely chop the onion, and cut the potatoes.
Fry the onions and carrots until lightly golden brown, add a little garlic at the end.
Place well-washed and cut into pieces white boletus mushrooms into a frying pan with the vegetables and fry a little.
In chicken (you can use vegetable, meat or just water) broth, cook the potatoes until half cooked, add the mushroom mixture and salt.
After 5-7 minutes, pour in the cream, simmer over low heat for another 5 minutes and the soup is ready to serve.

Cream of Mushroom – frozen mushroom soup

Frozen mushroom soup is no different from fresh mushroom soup. Don't forget to stock up on porcini mushrooms in the fall!

Ingredients:

frozen mushrooms – 500 g
spinach - 100 g
onion – 1 pc.
garlic - 3 cloves
carrots – 1 pc.
cream - 500 ml
butter - 50 g
salt
pepper.

Preparation:

Thaw the mushrooms and fry them in butter.

Chop the onion, carrots and garlic and fry in oil. Add spinach at the end.

Mix mushrooms and roasted vegetables and beat with a blender.

Add cream and bring to a boil.

Serve with croutons or crackers. Sprinkle with herbs and seeds.

Culinary secrets

Small culinary tricks will help you prepare a very tasty first course, which none of your relatives will refuse to add:

Mushroom soups are best prepared at one time. After a day they are no longer as fragrant as freshly prepared ones.
It is better not to use spices in large quantities, so as not to interrupt the aroma of forest representatives. Salt and ground pepper are usually sufficient. Dried or fresh garlic is added for piquancy.
In each of the recipes where the soup is cooked in meat broth, you can add pieces of meat for satiety. Mushrooms go well with chicken, beef, and pork.
Greens are usually added to soups 5 minutes before readiness or directly to each plate separately.

This is how easy it is to enjoy frozen mushroom soup all year round. This is not a complete list of recipes. In the kitchen, you can safely experiment with the ingredients of the dish, adding different vegetables, meat and grains. Every time the usual mushroom soup can be prepared in a new way.