Enjoying a forest aroma and unusual taste - mushroom soups are too good to become everyday items in our kitchens. And creamy mushroom soup is not just a feast, but its thick and velvety concentration. Fresh porcini mushrooms are a rare product; you can’t make such a dish from everyday store-bought champignons. Therefore, frozen whites are the only way to treat yourself and your family to a delicacy. We offer three mushroom soups to choose from. How to cook them deliciously - in our recipes with photos and step by step.
How to cook delicious soup from frozen porcini mushrooms?
We present to your attention a classic recipe for mushroom soup made specifically from boletus mushrooms, that is, porcini mushrooms. Its taste and aroma cannot be confused with any other soup. The secret of its deliciousness is pre-frying mushrooms and potatoes with carrots and onions. It is suggested to fry immediately in a pan with a thick bottom. If desired, you can add green peas, cheese or vermicelli to this soup, but it is better not to spoil the taste of the porcini mushrooms.
Ingredients:
- Frozen boletus mushrooms – 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. Pour vegetable oil into a thick-bottomed pan 2 mm above the bottom and place it over medium heat. In this heated oil, fry the chopped onion until translucent.
4. Grate the carrots on a coarse grater, add to the pan with the onions and also fry until half cooked.
5. Cut the peeled potatoes into small cubes and place them in a saucepan.
6. Then pour clean water into the pan to cover all the vegetables 2 cm above.
7. Add a little salt to the vegetables and simmer over low heat until the potatoes are half cooked.
8. Then place the thawed porcini mushrooms into the pan, preferably cut into medium pieces. You don’t have to defrost the mushrooms, but put them straight into the soup, which will make it more tasty. Pour boiled water into the pan in the amount you need (about 2.5 liters) and cook the soup until done. Sprinkle the soup with pepper and taste it.
9. Sprinkle the cooked soup with finely chopped fresh herbs and season with sour cream.
Bon appetit!
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Hearty frozen mushroom soup with potatoes
This soup is a traditional dish of Russian cuisine. It is not only very satisfying, but its taste also brings pleasure to lovers of forest products. From the many recipes for this dish, you are provided with a classic version. Any mushrooms are suitable for this soup, but the most delicious is considered to be a soup made from a mixture of various mushrooms.
Ingredients:
- Frozen mushrooms – 300 g.
- Potatoes – 3 pcs.
- Carrots, onions and sweet 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 saucepan for cooking soup, pour in 1.5 liters of clean water (the amount of ingredients in the recipe is calculated for one and a half liters of water) and place the pan over medium heat.
3. When the water in the pan boils, add the mushrooms into it without defrosting them if they were previously cut into small pieces.
4. Remove the foam from the boiling soup and cook everything over low heat for 15–20 minutes. Salt the soup to your taste.
5. While the mushrooms and potatoes are cooking, chop the peeled onion into small cubes and fry it in a small frying pan.
6. Peel the carrots and chop them on a medium or Korean grater to give the soup a beautiful look. Place the carrots in a frying pan and fry together with the onions until golden brown. Sprinkle the fried vegetables with a little salt.
7. Add thinly sliced bell peppers to the frying pan (you can use frozen ones). It will highlight the taste of all the ingredients in the dish and, together with carrots, will make the mushroom soup bright and beautiful.
8. Place the fried vegetables in a saucepan, stir and cook the soup for another 10 minutes. Of the spices, add only pepper and a bay leaf to the soup; mushroom soup does not need other seasonings.
9. Take a sample from the dish and add salt if necessary.
10. Let the prepared soup stand for 10-15 minutes with the lid closed, and then you can serve it.
Bon appetit!
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Description of preparation:
I simply adore mushrooms and everything that can be prepared from them, and soup is perhaps my favorite dish that I never get tired of, so at the end of summer and beginning of autumn, a real celebration of the belly begins.
At this time, I cook dishes with various mushrooms almost every day, and today I will tell you how to make fresh porcini mushroom soup in a slow cooker. This dish is so amazing that everyone is completely delighted with it, young and old, but cooking it in a slow cooker, by the way, is much easier and more convenient than on the stove. So as soon as the mushroom season begins, go to the forest to collect the harvest, and then make an amazingly tasty soup from fresh porcini mushrooms in a slow cooker at home. Purpose: For breakfast / For lunch / For dinner Main ingredient: Mushrooms / Porcini mushrooms Dish: Soups
Fragrant frozen forest mushroom soup
Using the proposed recipe, you can prepare an amazing soup with the unique aroma of forest and autumn. It is very filling, as mushrooms contain a lot of vegetable protein, carbohydrates and fiber. And since it is low-calorie, you will get a wonderful lean and dietary dish.
Ingredients:
- Frozen forest mushrooms – 300 g.
- Potatoes – 3 pcs.
- Onions and carrots - 1 pc.
- Flour – 2 tbsp. l.
- Vegetable oil - for frying.
- Salt, bay leaf, herbs and pepper - to taste.
Cooking process:
1. Thaw frozen mushrooms in a microwave or colander under cold water.
2. Heat the vegetable oil well in a frying pan and place the defrosted mushrooms in it. Fry the mushrooms until the liquid has evaporated to the maximum 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 place chopped potatoes in it. Boil the potatoes for 10 minutes and place the mushrooms fried with flour into the pan. 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 frying pan in a small amount of oil.
7. Grate the carrots on a fine grater, place them in a frying pan with the onions and fry until golden brown.
8. Place the fried vegetables in a saucepan with the soup. Add bay leaf, a few black peppercorns and salt to your taste. After 5 minutes, turn off the heat and let the soup brew under the lid closed for 15 minutes.
9. Sprinkle the prepared soup with fresh dill or parsley and add sour cream to it.
Bon appetit!
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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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Delicious mushroom soup made from frozen mushrooms
You can make a very tasty puree soup from frozen mushrooms. This soup tastes great, looks beautiful and is very nutritious. To enhance the flavor and create a creamy consistency, cream and butter are added to this soup. The soup is prepared quickly and easily.
Ingredients:
- Boiled potatoes – 4 pcs.
- Frozen mushrooms – 400 g.
- Onion – 1 pc.
- Cream – 1 l.
- Butter - for frying.
- Salt and dill - to taste.
Cooking process:
1. Defrost mushrooms for soup 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 frying pan and fry chopped onions and thawed mushrooms.
5. Transfer the mushrooms fried with onions into 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 them with chopped mushrooms.
7. Boil the cream in a separate saucepan.
8. Pour the boiled cream into the mashed potatoes and mushrooms and mix and beat a little with a blender.
9. Salt the prepared puree soup and you can add mushroom seasoning in cubes to enhance the taste.
10. Pour the soup into cups, decorate with fresh herbs, pieces of mushrooms and serve with crackers or croutons.
Bon appetit!
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Honey mushrooms in a slow cooker (fried): recipe step by step
Ingredients for fried mushrooms in a slow cooker:
- 500-600 g honey mushrooms;
- 1 onion (large);
- 100 g butter (vegetable oil is possible);
- salt and spices to your taste.
Place honey mushrooms boiled in salted water in a multicooker in a colander to remove excess water. Which mode to choose, which program to fry honey mushrooms in a multicooker and for how long. In preheated oil on the “Baking” mode, fry the onion until lightly browned.
Place the mushrooms in the slow cooker. Season with salt and pepper. Fry until done. You can add a tablespoon of sour cream. Honey mushrooms fried in a slow cooker will taste better if they are seasoned with herbs. Bon appetit!
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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Benefits of mushroom soup
Firstly, mushrooms are more than half water, which means that mushroom soup in a slow cooker is low in calories: 87 kcal per 100 grams. Secondly, mushroom soup contains a large amount of protein, which successfully replaces meat. This fact is especially pleasing to vegetarians, because it contains no animal products, but at the same time the lunch is rich in proteins. In addition, champignons contain B vitamins, vitamins A and PP. In general, mushroom soup is good for health and the human body.
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. The cheese for the soup must be of high quality, otherwise it will not dissolve well. The more cheese you add, the tastier the soup will be.
Ingredients:
- Frozen mushrooms – 400 g.
- Potatoes – 7 pcs.
- Onion – 2 pcs.
- Carrots – 1 pc.
- Cheese – 300 g.
- Vegetable oil - for frying.
- Salt and pepper - to taste.
- Water – 3 l.
Cooking process:
1. Place frozen mushrooms in a saucepan for cooking soup and fill with 3 liters of cold water.
2. Place the pan over high heat, bring the contents to a boil, skim off the foam from the surface and simmer over low heat with the lid on for 15–20 minutes.
3. During this time, peel and rinse all the necessary vegetables.
4. Cut the potatoes into cubes, place 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 saucepan with a lid.
5. Chop the peeled onions and carrots into small pieces.
6. Fry them until golden brown in a small amount of vegetable oil.
7. Place the prepared roasted vegetables into a saucepan with soup, stir and salt the soup to your taste.
8. Cut the processed cheese into thin slices and add them to the soup in portions, stirring continuously with a spoon so that the cheese is well dissolved.
9. Cook the mushroom soup with cheese for another 5 minutes, turn off the heat and let it brew for 15 minutes.
Bon appetit!
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Cooking tips
You can use both whole and chopped frozen mushrooms. If you use whole mushrooms, you must first defrost and chop them. If frozen mushrooms are already sliced, then they do not need to be defrosted; you can fry them immediately.
For cooking, it is better to use mushroom broth as a basis (you can also use vegetable broth). In this case, it will be possible to preserve the rich mushroom taste and aroma of the dish. If you are preparing mushroom soup with the addition of meat, then you can replace the mushroom broth with meat.
For cooking in a multicooker, the “Soup” mode is usually used. But you can cook soup in the “Stew” mode. The choice of mode depends on the multicooker model; the set of functions may be different in different models.
For starters, you can try making soup with frozen honey mushrooms. If you want to cook something simple, but at the same time delicious, then soup with frozen honey mushrooms, cooked in a slow cooker, is what you need.
Recipes for salads from marinated and salted milk mushrooms
Fragrant frozen honey mushroom soup
The most delicious, according to most gourmets, is mushroom soup made from honey mushrooms. Of the spices, only bay leaf and fresh herbs are added to it. Soup from honey mushrooms will not only be healthy and nutritious, but also beautiful, since honey mushrooms perfectly hold 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. Thaw honey 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 the vegetables for the soup.
3. Cut the potatoes into small cubes, place them in a saucepan for cooking soup, add 2 liters of water and set to 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 small amount of vegetable oil until golden brown and transfer to the pan with the potatoes.
6. Then fry the prepared honey mushrooms in the same frying pan for 8–10 minutes and transfer them to the soup.
7. Add a laurel leaf to the soup and taste it.
8. Boil the soup for 40 minutes.
9. In a dry frying pan, fry the flour until creamy. Dilute it with milk, stir so that there are no lumps, and pour the resulting mixture into the pan in a thin stream, continuously stirring the soup with a spoon.
10. Cook the soup for another 2 minutes, add finely chopped herbs and turn off the heat.
11. Pour the prepared honey mushroom soup into bowls and add one spoon of sour cream to each plate.
Bon appetit!
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