Mushroom soup from frozen champignons - detailed recipes

Home Mushroom soups

Frozen mushroom soup is one of the convenient favorites of many that can be whipped up anytime. The original recipe calls for the cook to remove the stems of the mushrooms, cook the stems separately and discard them at the end. The rationale is that this removes the tougher part of the frozen mushrooms, infusing more flavor into the soup. However, this is not necessary if the stems of the trunk are not disturbed. If you don't like the tougher parts of the fungal stems, simply cut them off and discard them.

This soup also uses less meat stock. The original soup calls for 6 cups of chicken broth, where it is simmered for 30 minutes and 4 egg yolks are used to make the soup creamy. To reduce cooking time and make the soup lower in calories, use less broth and omit the egg yolks from the soup.

The original recipe also calls for the cook to remove the fungal stems and chop the onion. Since frozen mushrooms are often already sliced, this step can also be skipped.

Whole onions in soup are also good as they give up all their juices to the soup and when removed, the soup retains its texture.

If you want your soup to be smooth, you could whisk the broth before adding the mushrooms. Or you can transfer the broth to a blender along with the onions to blend everything. This is a sped up classic mushroom soup recipe that's easy enough to make on a weeknight. Your soup will come out deliciously smooth. Just toast a few pieces of bread and serve alongside some soup and you'll have a hearty winter dinner in no time.

How to make soup from frozen champignons - 15 varieties

1. Frozen champignon soup - a simple recipe
2. Light vegetable soup with frozen champignons
3. Frozen champignon soup with cheese
4. Creamy soup with frozen champignons
5. Carpathian mushroom soup made from frozen champignons
6. Jamie Oliver's Frozen Champignon Soup
7. Soup with frozen champignons, chicken and processed cheese
8. Soup with frozen mushrooms and barley
9. Soup with frozen mushrooms and dumplings
10. Russian frozen mushroom soup with potatoes
11. Julia Child's Creamy Frozen Mushroom Soup
12. Frozen mushroom and spinach soup
13. French onion soup made from frozen mushrooms
14. Soup with Chinese noodles and frozen mushrooms
15. Creamy frozen mushroom and leek soup

With chicken and cream

Preparing frozen mushroom soup with chicken and cream will take 60 minutes.

Ingredients to make 4 servings of soup:

• 4 chicken thighs;
• 300 g frozen champignons;
• 200 ml heavy cream;
• 70 g onions;
• 1 tbsp. l. flour;
• 0.5 tsp. dried thyme;
• 1 laurel leaf;
• pepper and salt to taste.

Frozen champignon soup with chicken, potatoes and cream is prepared as follows:

1. Place the washed chicken thighs in a saucepan, add cold water (1.2 l), put on the stove and boil. Add bay leaves and salt to the meat, reduce heat to low, remove any foam that appears and cook the broth for approximately 30-35 minutes, covering with a lid. Then remove the meat with a slotted spoon, strain the broth and cool.
2. Remove the skins from the onion, place it on a board and chop into strips. Heat oil in a frying pan, add chopped onion and cook for about 5 minutes, stirring continuously with a spatula.

3. Sprinkle the dried thyme on the onions and stir. Defrost the champignons, chop into slices, add to the onion, stir thoroughly and sauté for 7 minutes.
4. Add flour to the mushrooms and onions, stir and cook for another 1 minute. Pour broth into the contents of the pan, add salt and cook for 10 minutes. over low heat, first bringing to a boil. Remove the meat from the cooled thighs, divide into fibers and add to the soup. Add the fried mushrooms and onions in flour there and stir thoroughly.
5. Pour cream into the soup, bring to a boil, turn up the heat, and remove from heat. Distribute the creamy mushroom soup with chicken among plates, sprinkle with chopped herbs and bring to the table.

Frozen champignon soup - a simple recipe

One of the fastest and most versatile dishes you can come up with. Nevertheless, the dish, despite its quick preparation, is not ordinary and too simple in taste.

Ingredients:

• Frozen champignons – 500 g
• Potatoes 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Fresh dill
• Egg – 1 pc.

Preparation:

Boil the mushrooms immediately after removing them from freezing.

Peel and chop potatoes and carrots.

Fry the onion.

Cook everything over low heat for 25 minutes. At the end add the boiled egg and dill.

Classic mushroom soup with champignons

This hearty dish is very popular in traditional high-end restaurants. Any cook can prepare a rich and tender cream soup according to the classic recipe. Just have a little patience and you will hear words of gratitude every day.

For cooking we will need:

• mushrooms (champignons) (600 gr);
• carrots (1 pc.);
• onion (1 pc.);
• potatoes (3 - 4 medium tubers);
• vegetable oil (for frying);
• milk or sour cream (200 g);
• greens (1 bunch);
• black pepper;
• salt.

Prepare all the above ingredients and start cooking.

1. Chop the onion very finely.

2. Take a grater and grate carrots on it.

3. Peel the potatoes and cut them into cubes.

4. Cut the champignons either into slices or cubes. Doesn't really matter. Then the mushrooms will be ground into a homogeneous mass.

5. Heat the frying pan over high heat, add oil and fry the onion.

6. It should be covered with a golden crust and become soft.

7. Do not reduce the heat and add carrots. Fry together with onions.

8. Sprinkle mushrooms. We bring them to half-ready. The main thing is that all the moisture comes out.

9. Potatoes can be boiled in advance until half cooked, or put in a frying pan and covered with water. This stage is done at the request of the cook. Either potatoes are added to the pan, or vice versa - onions with carrots and champignons are added to the pan with half-cooked potatoes.

10. This whole mass is cooked for about 10 minutes.

11. Using a blender, grind the finished products until pureed.

12. Add milk (sour cream).

13. Salt. Mix thoroughly.

14. Place the soup on plates and decorate with herbs. Sprinkle black pepper into each serving.

The dish turns out even tastier if you add croutons to it. You can buy them ready-made. But it's better to dry it yourself. To do this, you need to use only the white variety. The bread is cut into cubes and dried in the oven at a temperature of 180°C for about 20 minutes.

Another original way to decorate a delicate creamy surface.

1. Set aside some mushrooms.
2. Cut them into slices.
3. Heat a frying pan and fry them on both sides until golden brown.

Gold flakes are added to each plate. It looks very impressive and appetizing.

A magnificent, rich and tender soup will give you an unforgettable experience. Its taste goes perfectly with a sprig of greens. And black pepper will add piquancy and give the dish a pleasant shade.

Light vegetable soup with frozen champignons

The dish is made from regular freezer supplies and pantry items and is ready in less than 30 minutes. This is the perfect simple meatless midweek lunch soup.

Ingredients:

• Olive oil
• 1 onion
• 3 cloves garlic
• 8 cups vegetable broth
• 400 g frozen Champignon mushrooms
• 2 cups broccoli
• 1 zucchini
• 1/4 cup soy sauce
• Spices
• 1 tablespoon rice vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar

Preparation:

In a large saucepan, add oil and onion and sauté over medium heat for 7 minutes or until onion begins to soften.

Add garlic, stir to combine, and cook for 1 minute.

Add broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaf, bring to a boil and let simmer for about 10-15 minutes or until mushrooms and vegetables soften.

Add more vinegar, sugar and any herbs, salt and pepper to taste.

The amount of salt will vary depending on how salty the broth and soy sauce are.

General principles of cooking

The mushrooms are washed, peeled, cut into slices, then fried, added to soup with potatoes and other vegetables, brought to a boil and cooked for several minutes.

In addition to potatoes, they put in it:

• processed cheese;
• onions, garlic, carrots;
• bell or hot pepper;
• cereals, greens;
• vermicelli;
• sour cream, cream or milk;
• spices.

Creamy soup with frozen champignons

Intensely earthy flavors in this smooth creamy soup recipe for frozen mushroom soup.

Ingredients:

• 600 g frozen mushrooms
• 1 onion
• 2 celery sticks
• 3 cloves garlic
• A few sprigs of parsley
• A few sprigs of thyme
• Olive oil
• 1.5 liters chicken broth
• 75 ml cream
• 6 slices Ciabatta

Preparation:

Throw mushrooms into boiling water.

Peel and finely chop the onion, celery and garlic, and parsley.

Heat olive oil in a large saucepan over medium heat, add onion, celery, garlic, parsley stems, thyme leaves. Fry and transfer to the pan with the mushrooms. Cook for 25 minutes

Add cream, cook for 2 minutes and turn off.

Serve with Ciabatta.

Video recipe on how to cook delicious mushroom soup with cream in a Redmond multicooker

Bon appetit!

This is how you can quickly prepare a very satisfying mushroom soup from frozen champignons, which will perfectly diversify your daily diet and will delight the whole family with its aroma.

Autumn is approaching and most often they are now looking at how to make jam, for example from black currants and pitted cherries and cherries for the winter, or how to prepare delicious squash caviar, make lecho preparations from bell peppers, zucchini, roll up tomatoes and cucumbers for the winter.

You will also find recipes for kebabs made from pork, chicken, fish on the grill and at home useful for outdoor picnics. And in the hot weather, there are many delicious recipes for okroshka made with kvass, kefir, mineral water, whey, yogurt, ayran, lemon juice and water. Cook with pleasure! See you again on my blog.

You will also find recipes for delicious custard-curd Easter recipes useful and how to paint Easter eggs beautifully with your own hands, prepare Kraffin Easter cakes and the Easter bunny, and fragrant, delicious Easter cakes for the holiday table. I would like to ask you, if you liked the article and found it useful, that you share the article with your friends on social networks, the buttons of which are located both at the very top of the article and at the bottom.

Congratulations

Congratulations on the upcoming holiday! Delicious and beautiful Easter cakes for you! On the blog you will find a musical greeting card in verse on Easter in the Postcards section. I wish you goodness, love, peace, happiness and prosperity!

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Carpathian mushroom soup made from frozen champignons

Fragrant and flavorful mushroom soup for a healthy and light lunch.

Ingredients:

• Frozen mushrooms – 250 g (100 g defrosted)
• Carrots - 1 pc.
• Bay leaf
• Onion - 3 pcs.
• Butter - 100 g
• Sour cream – 200 g
• Flour - 3 tablespoons

Preparation:

Heat oil and fry chopped onion. Add flour and make sauce.

Chop the carrots.

Add mushrooms to boiling water along with carrots.

Add sauce.

Add sour cream.

Mushroom cream soup from champignons with cream and croutons as in “Shokoladnitsa”

Cream of mushroom soup prepared in an “elite” way, an unimaginable pleasure!

Ingredient list:

• fresh champignons – ½ kg;
• onion – 1 pc. (small);
• flour – 30 g;
• butter – ¼ briquette;
• meat broth (on any meat) – 0.6 l;
• cream with a fat content of more than 10% - 1 tbsp.;
• salt, coriander, mixture of allspice - to taste.

Cooking steps:

1. Chop the champignons and onions in a loose form. Fry them in a small amount of oil for 7 minutes.
2. Blend the roast with a blender until creamy, adding a couple of tablespoons of meat broth.
3. In a thick-walled saucepan, melt a piece of butter, stir in the flour, simmer for a couple of minutes, pour in the remaining rich meat broth. Boil.
4. Add onion-mushroom fry into the composition, stir, let simmer for 5-7 minutes.
5. Pour in the cream, cover with a lid, cook for 10 minutes, sprinkle with spices and salt. Cool.
6. Boil again.

“Good old” cream soup, like in “Shokoladnitsa”, which makes your mouth water even at the moment of cooking!

Jamie Oliver's Frozen Champignon Soup

This is mushroom soup as it should be - rich and full of flavor.

Ingredients:

• 1 PC. dried pork slices
• Olive oil
• 600 g frozen mushrooms
• 2 cloves garlic
• 1 onion
• 1 thyme
• 1 liter chicken broth
• Parsley
• 1 tablespoon mascarpone
• 1 lemon
• Truffle oil

Preparation:

Soak the pork.

Thaw the mushrooms and fry them in truffle oil along with the onions. Add mushrooms and pork to one pan.

Add broth and cook for 20 minutes.

Add spices, lemon juice, squeezed garlic and olive oil. Cook for another 3 minutes.

Mushroom soup from milk mushrooms - recipe with step-by-step photos

As a rule, no lunch is complete without a hot first course. In all the variety of soups, mushroom soups should be especially highlighted. They have an unusual taste and aroma, warm up the appetite and perfectly satiate.

Your mark:

Cooking time: 45 minutes

Quantity: 4 servings

Soup with frozen champignons, chicken and processed cheese

A simple and satisfying soup, ideal for quick preparation for the whole family.

Ingredients:

• Frozen mushrooms – 400 g
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Chicken – 1 pc.
• Spices
• Oil
• Processed cheese – 2 pcs.

Preparation:

Cut the chicken and boil it.

Strain the broth. Add meat to broth.

Chop or grate onions and carrots. Fry and add to the broth.

Chop the potatoes and add to the soup.

Add spices.

At the end of cooking, after 20 minutes, add processed cheese, having grated them first.

Cook until the cheese is completely melted.

Secrets and tips for making mushroom soup

Tip 1. Try to use only mushrooms that you picked yourself or bought from your grandmothers at the market. Of course, it’s always easier to buy in a supermarket, but the difference in taste is simply cosmic. Unfortunately, when it comes to the store, mushrooms take a very long time to process and they lose all their taste, much less their vitamins.

Tip 2. Never add salt to the broth during cooking. This should be your #1 rule when making soups. Salt interferes with the extraction of flavors and “dries out” the ingredients. You only need to add it a few minutes before it’s ready, when the soup already has all the ingredients.

Tip 3. Soy sauce goes well with mushrooms, so if the soup seems a little bland to you, and even more so if you cook it with vegetable broth, add literally 1-2 tablespoons of sauce to the finished soup and you won’t regret it! This sauce is so versatile that it is a lifesaver in the kitchen of any housewife.

Tip 4. Greens. In order for greens to retain precious fiber and add rich taste and aroma to the soup, it is better to add it to the already prepared soup while it is still hot. This time is ideal for all the ingredients to be saturated with its taste and aroma without changing it.

Tip 5. For a richer taste, you can add large carrot sticks to the broth during cooking. Pilaf taught us the value of large bars for the taste and color of a dish - use it!

Tip 6. When making soup with shiitake mushroom, you can use fish stock for the soup. Of course, this is specific and will not suit everyone, but lovers of Japanese cuisine will fully appreciate this experiment. Then, however, it is better to replace the pieces of chicken fillet with pieces of fish or tofu.

Tip 7. Do not neglect the quality of water for the broth, because this is the basis, the main ingredient of the soup. It is not necessary, of course, to use expensive bottled water, but the water must be filtered or boiled.

Tip 8. Try replacing frozen mushrooms in the soup with pickled ones. Then, of course, there is no need to add salt to the soup at all. To do this, you just need to chop them coarsely, drain the brine and add to the soup. The taste will be very interesting, a kind of mushroom hodgepodge. Vegetarians will appreciate it!

Secret 1. If you grill mushrooms for the cream of soup, your soup will acquire a simply fabulous, slightly smoky taste. So, when going to a barbecue, take some mushrooms with you and the next day make soup from them - everyone will go crazy with salivation - it’s so delicious.

Secret 2. For any of these soups, you can pre-fry the chicken or pork slices and place them on top of the bowl with the finished soup. This will add satiety to the dish and at the same time prevent the meat from losing its taste by giving it to the broth. For ardent opponents of frying, we recommend baking in the oven - minimum fat, maximum taste and tenderness.

Secret 3. If you are preparing noodle soup for future use, it is better to boil the noodles separately and add to the soup when serving. Then it will not swell and will retain pleasant elasticity.

Secret 4. When preparing a fry, be sure to fry the onion first and do not waste time on it. This famous French onion soup proves that even a soup made with onions alone can have such an incredible taste that it will be passed down from generation to generation as a cultural heritage. Therefore, the contribution of fried onions to the taste of the soup is simply not appreciated; do not neglect this step. A little garlic, butter, not too high heat and timely stirring are your main helpers.

Secret 5. Experiment! Constantly. The kitchen is your kingdom, your path. On it you can bring to life the most daring experiments, because you are not just a mother, not just a wife. You are a creator who can and should prepare wonderful dishes that no one else can ever replicate. There is no need to turn cooking into a mechanical burden, turn it into a creative process, into a hobby, into a scientific experience.

And finally, another recipe for delicious mushroom soup.

Be free in the kitchen and then you will create the most interesting and unusual dishes you can imagine. I wish you success!

Soup with frozen mushrooms and barley

The creamy and juicy broth, potatoes, bacon, onions and mushrooms cook together to make a very comforting and satisfying chowder.

Ingredients:

• 400 g frozen mushrooms
• 4 strips bacon
• Butter
• 1 onion
• ⅓ cup barley
• 3 potatoes
• 8 cups water
• ¼ cup cream
• Sour cream
• 2 tablespoons of any herbs

Preparation:

Add mushrooms to boiling water to cook.

Fry bacon in butter, add boiled mushrooms.

Heat a saucepan with water. Salt and add mushrooms and bacon.

Fry the onion and add to the soup.

Add chopped potatoes to the soup.

Once the potatoes are ready, add the barley. Boil until the barley is ready. Finally add cream and turn off the heat. Sprinkle with herbs.

Add sour cream if desired.

With pearl barley

Cooking time for frozen mushroom soup with barley is 130 minutes.

To cook soup for 6 servings you will need:

• 1/2 tbsp. pearl barley;
• 3 potatoes;
• 200 g frozen mushrooms;
• 1 small onion;
• 1 medium carrot;
• 3 tbsp. l. olive or vegetable oil;
• 1 tbsp. l. chopped herbs;
• pepper and salt as desired.

Algorithm for preparing frozen mushroom and barley soup:

1. Pour pearl barley into a sieve, rinse in cool water, pour into a bowl, add hot water and leave for 1 hour.

2. Drain the water from the cereal, rinse in cold water and pour into a pan filled with 1 liter of water. Boil the cereal for 40 minutes. after boiling.
3. Wash off the dirt from the potatoes, peel them and chop them into medium slices. Pour the prepared potatoes into a saucepan and add a little water. Peel the top layer of onion and cut into cubes. Rinse the carrots, peel and chop into strips.
4. Grease a frying pan with oil, place on the stove and heat. Add vegetables to hot oil and sauté for 10 minutes, stirring vigorously with a spatula. Thaw the mushrooms, chop into slices, add to the vegetables and fry with them for 10 minutes.
5. Add the contents of the frying pan to the soup, season with salt and pepper. Stir the soup thoroughly, sprinkle with fresh chopped herbs and boil for 5 minutes. Pour the soup into deep bowls and bring to the table.

Russian frozen mushroom soup with potatoes

This is a comforting and filling creamy dish for a cold evening or a hearty lunch.

Ingredients:

• 5 pieces. potatoes
• 300 g frozen mushrooms
• 2 carrots
• ½ cup chopped green onions
• 6 cups chicken broth
• ¼ cup flour
• 3 tablespoons oil
• Cream
• 2 tablespoons olive oil
• 2 teaspoons chopped dill
• 1 bay leaf

Preparation:

Melt 3 tbsp. oil in a saucepan over medium heat. Add carrots, green onions and sauté for 5 minutes.

Add 6 cups chicken broth. Season with salt, pepper, 2 teaspoons dill and add bay leaf.

Add chopped potatoes - cover and cook for 20 minutes. The potatoes should be firm but tender.

Heat 2 tbsp. olive oil in a large skillet over medium heat. Add defrosted mushrooms and fry for 5 minutes. Add to soup.

In a separate bowl, whisk together cream and 1/4 cup flour until smooth. Slowly add to soup and bring to a boil.

For a healthier version, replace all the oil with olive oil. Skipping the flour step still creates a very tasty soup.

Mushroom soup with vermicelli

With just 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and flavorful dish. At the same time, the components of the soup can be replaced, frozen or fresh mushrooms, vermicelli or noodles, spaghetti. Ingredients: Frozen mushrooms - 400 g Water - 2.5 l Onions - 2 pcs. Carrots - 2 pcs. Vermicelli - 100 g Olive oil - 70 ml Salt - to taste Pepper - to taste Dill sprigs - 3 pcs. Sour cream - 3 tbsp. l.

Preparation:

Prepare frozen mushrooms: leave them in hot water for 20 minutes, then peel and chop.

Peel the carrots and onions. Grind the carrots on a coarse grater, finely chop the onion.

Heat a frying pan and fry the chopped mushrooms in olive oil over medium heat for 10 minutes.

Without turning off the heat, remove the mushrooms from the pan and fry the onion in it until slightly translucent. Add carrots to the onion and fry for 7 minutes. Then add mushrooms, salt, pepper to them again and mix.

Next, start preparing the soup itself. To do this, you need to put water in a saucepan on the fire and after it boils, add mushrooms, onions and carrots. Cook for 15 minutes, stirring the ingredients constantly. Don't forget to add salt and pepper.

Add vermicelli to the soup and cook for another 15 minutes.

Prepare the dish when the soup is already in the bowls.

To do this, you can use chopped dill and a spoonful of sour cream. Bon appetit!

How to cook cream of mushroom soup

To make a puree soup, you can add grated processed cheese to it and grind all the ingredients after cooking in a blender until smooth. After this, you need to cook it for another 5-7 minutes, without bringing the soup to a boil. But even without this, the soup will be very tasty.

This mushroom soup can be made with both potatoes and meat. To do this you will need potatoes (4 pieces) and any meat: veal, pork. You can also use beef, but it will take longer to cook, this must be taken into account. Chicken fillet is best. It is with broth that the soup will be richer. To do this, water must initially be placed on the fire with chopped meat. After the water boils, you need to add potatoes (pre-peeled and diced) to the chicken broth. Bouillon cubes will help for flavor. Then cook everything as described in the previous recipe above. For mushroom soup lovers, I suggest you take a look at my colleague Margarita’s blog for delicious recipes for creamy mushroom soup.

Julia Child's Creamy Frozen Mushroom Soup

This recipe is a shortened version of Julia Child's classic Cream of Mushroom Soup, making it easier to make on weeknights without sacrificing flavor.

Ingredients:

• 500 g frozen mushrooms
• 5 tablespoons oil
• 1/2 onion
• 3 tablespoons flour
• cups of broth
• 1 teaspoon dried parsley
• 1 bay leaf
• 4 egg yolks (optional)
• 1/4 cup cream

Preparation:

Heat 3 tablespoons butter in a saucepan. Add onion. Cook the onions for about 8 minutes.

Add flour and continue stirring over medium heat for 3 minutes until flour and onion are well combined.

Add chicken broth, about one cup at a time. Stir constantly until it forms a silky paste and begins to simmer.

Add parsley, bay leaf and thyme. Simmer over medium heat, partially covered, for 15 to 20 minutes, until soup reaches desired thickness.

While you boil the broth, cook the frozen mushrooms. Add mushrooms to soup.

Combine egg yolks (if using) and cream in a small bowl and whisk. Slowly add the mixture to the broth. Season with salt and add more cream if necessary.

How to cook mushroom soup with chicken broth

A simple recipe from our grandmothers will diversify your daily menu. Moreover, the dish is prepared quickly and saves the family budget. Treat yourself and your loved ones to a delicious, rich and aromatic soup prepared with chicken broth.

To do this you will need the simplest products:

• chicken thigh (leg) (2 – 3 pcs.);
• mushrooms (champignons) (200 gr);
• onion (1 pc.);
• carrots (1 pc.);
• potatoes (3 pcs.);
• vegetable (or olive) oil (1 tablespoon);
• greens (1 bunch);
• salt;
• spices to taste;
• bay leaf (1 - 2 leaves).

Before preparing this dish, be sure to wash all the ingredients and remove the skin from the legs.

1. The thighs are filled with water so that the liquid covers the meat.

2. Turn on high heat, wait until the water boils, add a little salt and reduce the flame to a minimum.

3. Cook for about 20 minutes. Foam will periodically appear on the surface. It definitely needs to be cleaned up.

4. Add bay leaf. We don't turn off the fire. Continue cooking for 10 – 15 minutes.

5. Finely chop the onion and carrots with a knife.

6. Cut the champignons into thin and even slices.

Attention! To give the dish a rich taste, you need to add a few dried mushrooms of any kind. The soup will be filled with a persistent aroma, and its taste will only improve.

7. Cut the potatoes into small cubes.

8. When the thighs are cooked, you need to take them out separately and separate the meat from the bones. We don't turn off the stove.

9. The pulp should be torn into even pieces and thrown back into the broth.

10. Add potatoes and continue cooking for 15 minutes.

11. Turn on the adjacent burner and prepare the frying.

12. The frying pan should first become hot. Then reduce the heat to medium and fry in vegetable (or olive) oil in a certain order:

• onion (until it becomes soft and transparent);
• carrots (until golden brown);
• mushrooms (all the water should evaporate from them).

13. Pour all the roast into the broth, add drinking water and cook for another 15 minutes.

14. Chop the greens and add them to the broth. Mix everything thoroughly and leave for 15 minutes.

Champignon soup with chicken broth is a classic quick lunch option. The first dish goes well with pickles, pies or sour cream. It will give you a good mood and diversify your daily cooking. Bon Appetit everyone!

Frozen mushroom and spinach soup

Mushrooms are the surprise in this creamy spinach soup. You can make this ahead of time and reheat it before serving.

Ingredients:

• 400 g frozen mushrooms
• 2 bows
• 6 tablespoons butter
• 1/2 cup flour
• Spices
• 4 glasses of milk
• Chicken bouillon
• 500 g frozen spinach

Preparation:

In a large saucepan, sauté thawed mushrooms and onions in oil. Stir in flour and seasonings until combined; gradually add milk and broth. Boil; cook and stir for 2 minutes or until thickened.

Add spinach and stir. Reduce heat; cover and simmer for 5 minutes or until heated through.

With chickpeas

Cooking time for frozen mushroom soup is 60 minutes.

To cook 8 servings of soup you will need:

• 200 g frozen champignons;
• 5 potato tubers;
• 100 g chickpeas;
• 2.5 liters of filtered water;
• 2 cloves of garlic;
• 1 onion;
• 1 tsp. spices;
• 50 ml refined oil;
• a few parsley leaves;
• pepper and salt as desired.

Frozen champignon soup with chickpeas and potatoes is prepared as follows:

1. Prepare the chickpeas by soaking them in cold water for 12 hours. Afterwards, rinse it in a colander under running water, pour it into a saucepan, add water and put it on the fire. Boil chickpeas and cook for 50 minutes. under the lid. Then drain the remaining liquid and fill the prepared chickpeas with clean water.
2. Remove the skins from the onion and chop into strips. Wash thawed mushrooms in cool water, dry with napkins and cut into thin slices. Pour the onions and mushrooms into a frying pan preheated with oil and sauté for 7 minutes. over moderate heat, sprinkle with salt.
3. Wash the potatoes from dirt, peel them, cut them into slices and fry separately in a frying pan until half-cooked.

4. Add potatoes, mushrooms and onions to the soup and stir. Turn on medium heat, put the soup on it and cook for 15 minutes. from the moment the water boils.
5. Rinse the greens in running water, chop finely and add to the soup in 2 minutes. until the end of cooking. Keep the finished soup covered for 15 minutes, then pour into tureens and serve for lunch.

French onion soup made from frozen mushrooms

This is a beautiful and elegant soup with the usual ingredients - onions and mushrooms.

Ingredients:

• 4 tablespoons oil
• 12 pcs. Luke
• 3 cloves garlic
• 4 tablespoons flour
• 3 cups chicken broth
• 400 g frozen mushrooms
• 1/2 cup heavy cream
• Fresh tarragon

Preparation:

Heat oil in a saucepan. Sauté onion and garlic until tender.

Add flour, stir and cook for 2-3 minutes.

Add broth and thawed mushrooms and bring to a boil, stirring frequently.

Boil for 5 minutes.

Beat with a blender.

Reheat and serve garnished with chopped fresh herbs.

Serve with a crusty loaf of French bread and a glass of wine.

With melted cheese

The cooking time for 5 servings of frozen champignon soup with potatoes and melted cheese will be 60 minutes.

You need to take the following ingredients:

• 2.5 liters of chicken broth;
• 200 g frozen champignons;
• 1/2 tbsp. rice;
• 4 potato tubers;
• 1 onion;
• 1 carrot;
• 30 g butter;
• 150 g processed cheese;
• 1 tsp. table salt;
• 1/2 tsp. black pepper;
• 10 g of any greens;
• 1 laurel leaf.

Instructions for preparing frozen champignon soup with potatoes and cheese:

1. Pour the broth into a saucepan and put on fire. While the broth is boiling, rinse the rice several times until the water runs clear.
2. Wash the potatoes and remove the skins with a vegetable peeler. Cut the tubers into cubes. Place the rice and potatoes into the boiling broth and cook the ingredients for 20 minutes.
3. During this time, peel the carrots with a vegetable peeler and peel the onions. Cut the onion into cubes and the carrots into circles. Melt a piece of butter in a frying pan, add vegetables and fry them for 2 - 3 minutes. Add frozen champignon slices and simmer, stirring occasionally, for another 5 minutes.
4. Cut the processed cheese into small pieces. Send the roast into the soup along with pieces of cheese and cook the mixture for another 5 - 7 minutes. During this time, the cheese should completely dissolve. Also add salt and pepper and add a bay leaf. Pour the finished soup into bowls and sprinkle with fresh chopped herbs.

Soup with Chinese noodles and frozen mushrooms

This beautifully flavorful recipe for Chinese Mushroom Noodle Soup is a quick and easy soup with an oriental twist that will satisfy family and friends.

Ingredients:

• 400 g frozen champignons
• 3 cups chicken broth
• 3 bows
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 300 g dried Chinese noodles
• 1/2 cup bok choy
• 1/2 cup Choy Sum

Preparation:

Thaw and fry the mushrooms.

Heat chicken broth in a large saucepan and bring to a boil.

Add scallions, sauces, mushrooms, bok choy, choy sum and noodles. Cook until boiling.

With basil and ginger

You can prepare soup with frozen champignons, potatoes and basil with ginger in 60 minutes. The ingredients are for 6 – 7 servings of the dish.

Required set of ingredients for soup:

• 6 medium-sized potato tubers;
• 50 ml olive oil;
• 450 g frozen champignons;
• 1 red onion;
• 5 – 10 g fresh basil;
• 1 clove of garlic;
• 50 – 60 ml lemon juice;
• zest from 1 lemon;
• 2 tsp. chopped ginger;
• 1 tsp. turmeric;
• 1 tbsp. l. table salt;
• 1 tsp. black pepper.

Instructions for preparing frozen champignon soup with potatoes, basil and ginger:

1. Rinse the potato tubers in cold water and remove the skins from them with a vegetable peeler.

2. Cut the tubers into 2 parts and place them in a deep saucepan. Pour in about 4 liters of water, add salt, add turmeric and 1 tsp. finely chopped ginger. Place the pan on the stove over medium heat and bring the contents to a boil.
3. Cook the potatoes until soft and turn off the heat. Using an immersion blender, puree the potatoes. Heat half the olive oil in a frying pan and add frozen champignons (cut into slices or cubes). Fry the champignons until the moisture has evaporated and they are golden. Transfer the prepared mushrooms to a plate.
4. Pour the remaining oil into the pan and add the onion, peeling it in advance and cutting it into quarter rings. When the onion becomes transparent, add mushrooms to it, add a little salt and pepper, add the remaining ginger, mix well and add the contents of the pan to the broth.
5. Using a fine grater, remove the zest from the lemon and place it in a blender bowl. Peel the garlic clove and also place it in the bowl along with the basil leaves. Pour in lemon juice and grind the ingredients into a smooth paste.
6. When the contents of the pan boil, you can turn off the heat and pour the soup into portions. Before serving, season the soup with paste prepared in a blender. You can use fresh champignon slices for decoration.

Step-by-step cooking process:

1. Peel the potatoes. We used champignon mushrooms as a basis. In principle, you can use frozen ones. There should be as many mushrooms as there are potatoes. You can adjust the proportions yourself. For a creamy taste we will use milk or cream.

And yet, creamy soup is always associated with croutons. If you were unable to buy ready-made croutons or couldn’t find them, you can make them from a loaf or regular bread. We will do it in a frying pan, or better yet, in the oven.

First of all, let's cook our potatoes. But before that, cut it into slices. Add a little salt. Fill with water for now. And put it on the fire to cook until the potatoes are soft.

2. Next thing we'll do is croutons. In our case, we take a loaf. Cut off the crusts. And cut it into small cubes. You don't need much, because we'll fry it in a frying pan. Grease the frying pan with a small amount of vegetable oil. Place the chopped loaf on it. And salt well on top.

If you wish, you can add some spices and seasonings. We'll add paprika.

Now over medium heat we simply dry the loaf pieces. There is no need to fry them, periodically stir them, stir them, etc. Keep it on the fire until the croutons become dry and crispy.

3. Let's take on our mushrooms. Wash and cut into slices. It doesn’t matter what size we cut it, we will still puree them. We will fry them together with onions. Cut the onion into half rings.

Throw onions into a hot frying pan. Fry it until translucent. Add champignons. And fry all this together until the mushrooms are soft. They still need to be salted a little.

We make a homogeneous mass from the finished products

4. During this time, we cooked potatoes. The croutons are dry. Now drain the water from the potatoes. And we make puree out of it.

You can either put the mushrooms through a blender. Or pour it into the potatoes and also crush them with a masher. And so, throw the fried mushrooms and onions into a blender and grind until smooth. If it turns out thick, add a little chicken broth.

Add mushroom slurry to mashed potatoes. Pour in a little chicken broth. And additionally grind with an immersion blender.

5. For a creamy taste, add a little milk. And we continue to work with the blender.

6. Dilute the rest with broth. And you can taste for salt. And it's time to add black pepper.

You can even add cheese to this soup if you want an even creamier taste.

Now we put it on the fire, since the broth and milk were at room temperature. You need to heat the soup, but do not bring it to a boil. And the puree soup can be poured into bowls. Decorate with pieces of mushrooms and croutons. Sprinkle herbs on top. Bon appetit!

Hearty mushroom soup with chanterelles and rice

A variation for those who watch their figure and are afraid of extra pounds!

Ingredients:

• young potatoes - 6 large tubers;
• chanterelles (in any form) – 0.45 kg;
• leek - 1 head;
• olive oil – 50 ml;
• vegetable-based broth – 600 ml;
• steamed rice - ¼ cup;
• ground white pepper, coriander – 2.5 g;
• salt – 10 g.

Preparation:

1. Separate the heads from the leeks and cut into strips.
2. Pour cold water over the rice and rinse twice until the liquid is no longer cloudy.
3. Heat oil in a thick-bottomed saucepan until sizzling and crackling. Place onion strips and sauté for 8-10 minutes.
4. Wash the potatoes, peel them, and shape them into medium-sized squares. Send to the bow.
5. Pour in vegetable broth. Wait until it boils. Place rice.
6. Rinse the chanterelles, cut large specimens into quarters or halves, leave small ones in their original form. Add to the rest of the ingredients.
7. Chop the leeks into small rings and mix into the broth along with spices and salt. Leave to simmer for a couple of minutes.

You can use any mushrooms for a Lenten dish, fresh, dried or fresh frozen, this will not spoil the taste! The output is 4 servings. The cooking process takes 40 minutes.

Delicious champignon soup: made from fresh mushrooms

Making mushroom soup is a pleasure. It can be described in three words: easy, fast and simple. A great option for lunch. Let's look at the whole recipe step by step.

Ingredients:

• Fresh champignon mushrooms - 500 grams
• Potatoes - 4 medium pieces
• Onions, carrots - 1 piece each
• Bay leaf - 1 leaf
• Salt, pepper to taste
• Olive oil

Preparation:

1. The first thing we do is prepare the products. Chop carrots and onions. Peel the potatoes and cut them into small cubes.

You don’t have to wash the mushrooms, just wipe them with a napkin. You just need to remove the dirt. They will roast well. They will not be soft and limp and leak water. Because it is known that champignons quickly absorb water. They are made so watery and not very tasty.

You can cut the carrots into stars. Our dishes should be not only tasty, but also beautiful.

2. Now we need a frying pan. I will use a ceramic pan. Pour in vegetable oil. Add chopped carrots and onions. And slightly extinguish. There is no need to fry it too much. Cooking with olive oil. It makes it very fragrant. You can also use sunflower ones. These are the tastes of each individual cook.

At the moment we are using green onions. But you can take onion. We added the white part for frying, and will add the green part a little later.

3. Literally in a minute, add the mushrooms. You don't need to fry it for long either. We also dim it slightly.

Instead of champignons, you can use wild ones.

Making mushroom soup: an addition to this recipe

In the meantime, I want to give you one more recipe. My mother used to cook, then she taught me. It is good for children. This is puree soup. We do everything the same way as described during the preparation process. How to cook soup, pass it through a blender. The thickness can be adjusted with boiling water. If you want, add light cream. Then pour into portioned plates. And separately fry a little more mushrooms in a frying pan with a small amount of onions and carrots. Then place the fried mushrooms on plates. This is done so that it is both beautiful and tasty. And when your family or guests eat, they will see what the soup is made from. This way there will be fried mushrooms and herbs on top. Looks very tasty!

Let's move on

4. After some time, the mushrooms were stewed and not cooked through. They have decreased in volume. They became like caramel. Nothing was added to the saucepan, not even water. That's how much moisture our champignons let in, that's how much they have.

We throw potatoes. Now fill with boiled water. The amount of water depends on your preference. If you want it thicker, add less water. And vice versa. Throw in a bay leaf. And salt to taste.

We wait until it boils. Close the lid. Cook for about 10 minutes, but make sure the potatoes don’t get overcooked. Keep an eye on this.

Potatoes should be small cubes. Try not to make it small, but also not to be large. You can also add any other seasoning if desired.

5. Turn off the fire or like I have an electric stove. But remember, electric ones take longer to cool down. Therefore, you need to move it to another section, otherwise it will continue to boil for some time. Pour in the chopped green part of the onion. Stir. Let the soup steep for a couple more minutes. And you can pour it into plates.

There are different soups. I recently came across an interesting recipe. In the article, the author describes the preparation of pea soup with smoked ribs. By nature, I always put every recipe through myself. And I can assure you that it turns out very tasty. Pea soup itself is already delicious. But if you add some ingredients, it will enhance the taste many times over. Try it and write down in the comments.