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Mushroom soup recipe from frozen mushrooms. Frozen mushroom soup

For the preparation of the first course, you can use any mushrooms: fresh, dried or frozen. Today in any store there is a huge selection of freezing, including mushrooms, champignons and other wild mushrooms. A special place in the mushroom basket is occupied by porcini mushrooms, from which you can cook first and second courses, roasts, pies and pies. Frozen mushrooms in a sealed package can be stored for 6-12 months in a refrigerator at low temperatures. Agree, it’s very convenient - you buy a bag or two of frozen porcini mushrooms, send them to the refrigerator, take them out at any time and cook, for example, mushroom soup with porcini mushrooms. The recipe is simple, even a schoolboy can cook soup from frozen mushrooms, provided that the stove is handled carefully.

How to cook frozen porcini mushroom soup with rice

The main secret of this soup is not only in the simplicity of its preparation, but also in the fact that this first course has a rich taste and thick texture due to the combination of mushrooms, potatoes and rice. Soup can not be insisted for an hour or two, but served immediately - the taste and texture will be excellent.

For lovers, you can add roasted onions and carrots to the soup, but this is not necessary.
Add a spoonful of thick sour cream, green onions or fresh herbs to each serving of mushroom soup.

Ingredients:

  • white frozen mushrooms - package 400-500 g,
  • potatoes - 2-3 tubers,
  • Krasnodar white rice - 1-2 tbsp. spoons without top
  • salt - a pinch,
  • green onion, fresh herbs + sour cream.

Cooking process:

Pour 1.5 liters of clean cold water into a saucepan. Put on fire, bring water to a boil.

Pour the frozen mushrooms into the pan. If the mushrooms are in sealed packaging, you do not need to wash them. Frozen whites, bought by weight, must be washed under cold running water several times.

Cook over medium heat for 10-15 minutes with the lid half closed. Remove foam.

Add rice to boiling mushroom broth.

Then wash, peel and cut the potatoes. Add to soup 5 minutes after rice.

Cook for another 15 minutes over medium-low heat until the potatoes are tender. At this point, the soup should be simmering, but not actively boiling.

Five minutes before the end of cooking, salt the soup to taste.

After 30-35 minutes from the start of cooking on the stove, mushroom soup from frozen porcini mushrooms is ready!


Easy cooking and bon appetit!

Polina Kalinina, recipe and photo of the author, told Good Recipes website readers how to cook delicious soup from frozen mushrooms.

How to cook mushroom soup from frozen mushrooms? If you do not know this yet, then we suggest that you read our article. In it, we will give you the recipe for this dish, and at the same time we will tell you about some tricks with which your soup will be even tastier. Let's also talk about the benefits of mushrooms.

How to cook mushroom soup from frozen mushrooms recipe with step by step photos

White mushrooms should be taken better, because they are considered more valuable and have more nutrients than other mushrooms. Moreover, it is worth noting that during heat treatment, this product practically does not lose its useful properties. It has a beneficial effect on our hair, nails and skin. Also, white fungus improves the functioning of the thyroid gland. It is very rich in protein.

Steps to make mushroom soup

So, you have prepared all the products, now let's start cooking. Cut your frozen mushrooms into small pieces. Note that mushrooms do not need to be thawed!



If you are against everything fried, even just a little, then you can throw the frozen mushrooms into the water, bring to a boil, then reduce the heat a little and cook the mushrooms for about 15 minutes. Then you can send the rest of the ingredients to the mushrooms.


Peel and cut the potatoes into cubes and throw into a pot of water along with the mushrooms. after the water boils, cook it all for 20-25 minutes.


In the meantime, the potatoes with mushrooms are cooking, cut the onion into smaller pieces and rub the carrots on a coarse grater. Fry the vegetables a little until the onion acquires a golden hue, and send it to the saucepan with the soup. Throw in bay leaves too.


Now salt and pepper your mushroom creation to taste. Finely chop the greens and add to the soup too. Boil it for another 10 minutes. After this time, turn off the heat and let the soup stand for about 15 minutes. Let it brew well, and then you can eat it, adding sour cream and white bread croutons.


Well, now you know how to cook mushroom soup from frozen mushrooms. We hope you find it very tasty. We wish you good luck in creating this culinary creation!
How to cook mushroom soup from frozen mushrooms at home, easy, fast and delicious!

Interesting Facts About Frozen Mushroom Soup

To make this soup tastier and more tender, you should try to eat it with white bread. You can even dry it and crumble it into soup with crackers. And it’s also worth cutting finely fresh and greens and throwing it there too. A spoonful of sour cream also does not hurt. It just tastes amazing!

This soup is considered a fasting dish, so if you are an Orthodox person and fast, then the recipe for this dish is just for you. According to their qualities, mushrooms are quite capable of replacing meat.

You should not put too many spices in mushroom soup, because this can kill the true flavor of this dish. Take an onion and greens, a bay leaf, this will be enough. Well, a little bit of garlic can also be added if you do not suffer from heartburn and gastritis. And if you take butter instead of vegetable oil, then you will get the most delicate mushroom delicacy. Grated cheese, as well as cream or milk, will add tenderness to the soup. But potatoes can be replaced with turnips or rice.

If you want to get a thicker soup, then boil the potatoes separately from everything else, then crush them into puree and send them to the soup a few minutes before they are ready. You can also crush boiled eggs into a porridge.

As for the storage of this delicious soup, it will not go bad for you for several days (it will definitely stand for 3 days) if you put it in the refrigerator. But he will already have a taste, of course, not the same as that of a soup that has just been taken off the stove.

Fragrant mushroom soup is a dish that will delight the family and diversify the usual menu. It can be prepared not only from fresh and dried mushrooms. Frozen mushrooms are also good for cooking the first course. It's easy to prepare and doesn't take long.

Recipe for classic mushroom soup made from frozen mushrooms

Forest mushrooms are a healthy and very tasty seasonal product that can be prepared and stored in the freezer. There are many recipes for its preparation: various creamy soups with processed cheese, noodles, tomatoes. They can be cooked both in a slow cooker and on the stove. Classic mushroom soup is prepared quickly and consists of a small number of simple ingredients.

Before you start cooking mushroom soup from frozen mushrooms, you need to get them out of the freezer, let them thaw, rinse and cut. Some housewives do not wait for the workpiece to melt, but send it immediately to boiling water or to a pan.

Ingredients:

  • Frozen mushrooms - 400 gr.;
  • Carrot - 2 pcs.;
  • Potato - 5 pcs.;
  • Onion - 1 head;
  • Salt, pepper to taste.

Cooking method:

Mushroom soup from frozen mushrooms is ready. It can be decorated by sprinkling greens on top.

Recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker from frozen mushrooms turns out to be saturated, cooks faster and without the use of additional utensils.

Ingredients:

  • Frozen mushrooms - 400 gr.;
  • Noodles - 100 gr.;
  • Carrot - 1 pc.;
  • Onion - 1 head;
  • Oil;
  • Salt, pepper to taste.

Cooking method:

  1. Mushrooms defrost, wash and cut;
  2. Onions are peeled and finely chopped, carrots are cleaned and three on a coarse grater;
  3. We set the “Baking” mode on the slow cooker for 15 minutes, first put the onion, fry it until golden brown, then add the carrot and fry it for 3 minutes. Lastly, add mushrooms and fry the whole mixture in a slow cooker for 5 minutes;
  4. Add hot water to the multicooker bowl and set the "Soup" mode.
  5. 10 minutes before readiness, pour noodles, salt and pepper into the broth. Cook until the beep.

The soup in the slow cooker is ready. You can serve it with sour cream, after sprinkling with herbs.

frozen porcini mushroom soup recipe

The porcini mushrooms do not impart a dark color to the broth, as most forest mushrooms do. The soup stays clear. The broth has an excellent taste and aroma. Classic soup is prepared from porcini mushrooms, as well as mashed soups, sauces, salads.

White mushroom soup

Now it has become fashionable to cook mashed soups. Mushroom soup-puree from frozen mushrooms is tender and fragrant. The recipe is simple.

Ingredients:

  • White mushrooms - 450 gr.
  • Onion - 1 pc.;
  • Olive oil - 100 gr.
  • Cream - 300 ml;
  • Pepper, salt to the taste of the cook;
  • Dill, croutons.

Cooking method:

Decorate the finished porcini mushroom puree soup with herbs and sprinkle with garlic croutons.

Soup of frozen porcini mushrooms with processed cheese

This frozen mushroom soup has become a favorite for many housewives, its recipe is similar to the classic one, but the taste is different. Processed cheese gives a delicate taste.

Ingredients:

  • White mushrooms - 500 gr.;
  • Potatoes 5 pcs.;
  • Carrot - 1 pc.;
  • Onion - 1 head;
  • Processed cheese - 3 tbsp. l.;
  • Oil - 50 gr.;
  • Salt, pepper to taste;
  • Greenery.

Cooking method:

  1. Bring water to a boil in a saucepan and put pre-cooked and chopped porcini mushrooms into it;
  2. Peel and cut the potatoes into small cubes and send them to the mushrooms;
  3. Prepare carrots and onions - peel and chop;
  4. Then sauté cooked vegetables in butter;
  5. Put the fried vegetables in a saucepan;
  6. After five minutes, put melted cheese into the boiling broth, which is suitable for spreading on sandwiches, it is better that it be liquid;
  7. Mix the soup well so that the cheese is evenly dispersed, and cook for two minutes.

Mushroom soup of frozen porcini mushrooms with melted cheese is ready. You need to let it brew properly and then serve it to the table.

Benefit and harm

Frozen mushroom soup has many health benefits. Since mushrooms have a lot of protein in their composition, they can be replaced with meat dishes.

Beneficial features:

The white mushroom is considered the most useful due to the content of a substance that prevents the formation and development of tumors. It contains the most trace elements of iodine, manganese, zinc and copper.

There are also contraindications in the use of mushroom soups:

  • Children's age up to three years;
  • The presence of diseases of the gastrointestinal tract, diseases of the kidneys and liver;
  • Individual intolerance.

Mushrooms and soup from them are heavy food for the stomach, so you need to eat them in limited quantities.

To make the soup tasty and nutritious, we offer some tips on how to cook mushroom soup from frozen mushrooms:

  • To make the dish more rich, instead of water, you can use meat broth prepared in advance;
  • Pasta, beans or cereals are added to the soup. The dish turns out hearty and thick;
  • The first dish of porcini mushrooms is considered the most delicious and healthy;
  • Cooking in a slow cooker will reduce time and reduce the amount of dishes that need to be washed after cooking;
  • The finished soup should be allowed to brew for 20 minutes, and then served;
  • Added greens will give the dish a finished taste and aroma, decorate and increase the amount of vitamins;
  • Garlic croutons or croutons can be served with the soup.

Having prepared mushrooms in the freezer, you can enjoy aromatic mushroom broth for a whole year.

Cooking delicious mushroom soup will be an excellent option for the first course when cooking time is limited, but you want to please your loved ones with a delicious soup.

Thrifty housewives always prepare forest gifts. Thanks to them, on winter days, you can please your family with hot mushroom soup made from frozen mushrooms. The food turns out to be amazing, tasty and healthy, and in addition, it helps the body recover after illnesses.

This recipe is easy to prepare a great first course. If you have not prepared a forest delicacy yourself, then a frozen product can always be purchased at large stores.

Mushroom warms very well and creates comfort in the house.

Ingredients:

  • mushrooms - 550 g frozen;
  • butter;
  • laurel - 1 leaf;
  • potatoes - 3 pcs.;
  • seasoning;
  • onion - 1 pc.;
  • salt;
  • carrot - 1 pc.;
  • sunflower oil.

Cooking:

  1. There is no need to heat up the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Salt. Throw in a laurel leaf.
  2. Chop potatoes. Pour the resulting straw into the water. Chop the onion. Chop the butter and melt in a frying pan. Throw onion cubes in it and fry.
  3. Pour sunflower oil into a separate frying pan, heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, then you can cut into cubes. Place in oil and drain.
  4. Send two roasts to the mushroom broth and boil. Potato pieces should be fully cooked.

It remains to sprinkle with seasonings and mix.

In chicken broth with rice

Mushrooms are ideally combined with rice groats, and if you boil them with the addition of chicken meat, then the stew will turn out to be more fragrant and satisfying.

Ingredients:

  • chicken meat - 540 g;
  • rice - 0.5 cups;
  • sour cream;
  • parsley - 20 g;
  • thyme - 1 teaspoon;
  • olive oil - 1 tbsp. spoon;
  • pepper;
  • mushrooms - 450 g frozen;
  • salt;
  • carrot;
  • flour - 1 tbsp. spoon;
  • bulb.

Cooking:

  1. To make the broth light, the chicken should be placed in cold water. Boil for an hour, remove and cut.
  2. Defrost mushrooms ahead of time and cut (straws are required). Chop the onion, chop the carrot (should get small cubes).
  3. Heat oil in a deep frying pan. Throw in the chopped foods and sweat for seven minutes. Sprinkle with flour, stir, fry and salt. Sprinkle pepper, add thyme. Stir and add to chicken broth.
  4. Rinse the rice grains, send to the broth and boil. Boil until the grains are ready - it will take about a quarter of an hour. Return chicken pieces to soup. Boil.

Fill bowls with sour cream. Chop the parsley and sprinkle in portions.

Frozen mushroom soup with meat and vermicelli

Fragrant stew will become rich thanks to vermicelli. Easy to prepare, delicious.


The soup recipe is very simple and suitable for every day.

Ingredients:

  • champignons - 230 g frozen.
  • carrot - 1 pc.;
  • vermicelli - 65 g;
  • laurel - 2 sheets;
  • salt;
  • potatoes - 1 pc.;
  • oil;
  • seasonings;
  • tomato paste - 2 tbsp. spoons;
  • onions - 2 pcs.;

Cooking:

  1. Boil water, put mushrooms in it (no need to defrost in advance), boil.
  2. Grate the potatoes (use a fine grater) and send to the mushrooms.
  3. Chop the onion. Chop the carrot. Fry the resulting vegetable straws in oil in a frying pan - the vegetables should brown. Pour in the tomato paste, mix and add everything to the broth.
  4. Boil. It will take five minutes. Throw in vermicelli. To prevent the pasta from sticking together, you need to constantly stir the soup for the first minute.
  5. Season, add salt, throw in the parsley and sweat for three minutes.

With barley

Pearl barley will help to achieve harmony of taste. The soup is unique! It was this mushroom soup with pearl barley that was prepared in the former Soviet Union. Therefore, you will like the dish not only in taste, but also help you remember pleasant moments from childhood.

Ingredients:

  • carrot - 1 pc.;
  • seasonings;
  • potatoes - 3 pcs.;
  • laurel - 2 sheets;
  • frozen mushrooms - 350 g;
  • onion - 1 pc.;
  • pearl barley - 0.5 mugs.

Cooking:

  1. Rinse and soak the cereal in advance - this will help speed up the cooking process. Rinse and cut frozen forest gifts.
  2. Boil water. Place mushrooms. After the broth boils, foam will appear - it must be removed, otherwise the soup will turn out to be cloudy.
  3. Add lavrushka, cover with a lid and boil for a quarter of an hour.
  4. Take a slotted spoon and get mushrooms.
  5. Pour in the cereal and boil. This will take an hour. But if you cook for a long time, then the broth will turn out to be a pleasant consistency.
  6. Cut the potatoes, send to the broth and boil.
  7. Chop the onion. Chop the carrot. Heat a frying pan with oil and fry vegetables. Add mushrooms and simmer for five minutes.
  8. Send to the pan and boil for a quarter of an hour.

Soup-puree of frozen mushrooms with cream

Every housewife should be able to cook the most delicate stew, which is easy to prepare. Exquisite soup will be appreciated by children.


This is a simple but very hearty and flavorful creamy soup.

Ingredients:

  • onion - 55 g;
  • frozen mushrooms - 670 g;
  • salt;
  • cream - 550 g;
  • dill - 20 g;
  • potatoes - 450 g;
  • sunflower oil - 25 ml;
  • spices;
  • carrot - 125 g.

Cooking:

  1. Chop the onion. Pour oil into a frying pan, heat and place the vegetable. Passer.
  2. Add mushrooms. Fry - it will take eight minutes.
  3. Cut the carrot. Chop potatoes. Place vegetable cubes in water, salt and boil.
  4. Add roast. Take a blender and grind.
  5. Boil. The mass must be constantly stirred.

When the liquid begins to boil, pour in the cream (pour in a thin stream). Sprinkle with spices and mix. Before serving, chop the dill and season in portions.

How to cook in a slow cooker?

It is very easy to cook mushroom soup in a slow cooker. In the bowl, the products are heated evenly, and therefore the dish turns out juicy and rich.

Ingredients:

  • frozen mushrooms - 210 g;
  • potatoes - 4 pcs.;
  • oil;
  • carrot - 1 pc.;
  • pepper - 1 pc.;
  • greenery;
  • sour cream;
  • chicken leg - 1 pc.;
  • onion - 1 pc.

Cooking:

  1. Pour water into the bowl. Place the ham. Set the "cooking" mode. Time is half an hour. Put the meat on a plate.
  2. Defrost mushrooms and cut. Chop the onion. Chop the pepper. Grate the carrots using a large grater. Chop the potatoes (should get cubes).
  3. Pour oil into a skillet and heat up. Place forest gifts, add pepper, then stew. Pour in carrots, add onions and fry everything.
  4. Throw potatoes into a bowl with broth, boil. Set the timer for a quarter of an hour. Mushroom soup in a slow cooker is cooked in the "cooking" mode.
  5. Throw the frying and boil the stew for five minutes in the same mode.

It remains to chop the greens and add portionwise to each plate along with sour cream.

Unusual soup of frozen porcini mushrooms with semolina

White mushrooms are the kings of forest gifts. They differ significantly from other types in taste, and therefore the stew turns out to be much more aromatic and rich.


Soup from frozen mushrooms with semolina turns out to be very rich.

Ingredients:

  • salt;
  • mushrooms - 470 g frozen;
  • salt;
  • carrot - 2 pcs.;
  • cilantro;
  • potatoes - 5 tubers;
  • parsley;
  • onions - 2 pcs.;
  • dill;
  • semolina - 1 tbsp. spoon;
  • sour cream;
  • butter - 55 g;
  • pepper.

Cooking:

  1. Pour salt into the water and boil.
  2. Add mushrooms and boil.
  3. Cut potatoes and send to mushrooms.
  4. Chop the onion. Place the onion rings in the skillet.
  5. Chop the butter into pieces and send to the onion. Grate the carrots and also place in the pan. Fry everything, send to the soup and mix.
  6. Salt, add pepper, throw parsley. Pour in the mango and stir. When adding semolina, small lumps should not form. To prevent this from happening, constantly stir the broth at the time of adding the cereal. Semolina should fall asleep gradually, and not all at once.
  7. Boil five minutes, and then darken without fire for another seven minutes. The lid must be closed.

Top with sour cream. Chop the dill and sprinkle the soup in bowls with it.

Quick recipe of boiled frozen mushrooms

If you have mushrooms that were boiled before freezing, then in winter you can quickly prepare a fragrant stew.

Ingredients:

  • potatoes - 350 g boiled;
  • dill;
  • mushrooms - 420 g boiled frozen;
  • sunflower oil;
  • onion - 1 pc.;
  • mushroom seasoning;
  • cream - 1 liter.

Cooking:

  1. Fry defrosted mushrooms in butter.
  2. Chop the onion, place in a pan and simmer.
  3. Take a blender and grind the roast.
  4. Ready to turn the potatoes into mashed potatoes, mix with the mushroom mass.
  5. Boil cream. Place the resulting puree and beat using a blender.
  6. Salt, add seasoning and mix.

Chop the greens and sprinkle the soup in the pot or after, in each plate.

Mushroom soup made from frozen porcini mushrooms is hearty and nutritious. White mushrooms are considered to be valuable gifts of the forest. They contain vegetable protein and a large amount of useful vitamins and minerals. Cooked on water, soup with mushrooms 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 boiled in meat, chicken, fish, vegetable broth or just water.

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

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

Unlike dried mushrooms, which require pre-soaking, frozen mushrooms simply need to be gently 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

Delicious, rich, thick soup of porcini mushrooms. Fragrant soup is especially good in the cold season. The perfect first course for your lunch!

Ingredients:

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

Cooking:

Defrost mushrooms, cut into medium pieces, put in a saucepan with a thick bottom and fry in butter.

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

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

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

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

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

Ingredients:

  • frozen white mushrooms - 800 g
  • onion - 150 g
  • potatoes - 200 g
  • carrots - 150 g
  • spices
  • vegetable oil
  • Bay leaf
  • pepper
  • salt.

Cooking:

Defrost mushrooms. Cut vegetables and mushrooms into pieces.

Put half the onions and carrots and all the potatoes in a pot of boiling water. Add bay leaf and spices to taste.

Fry the second half of vegetables and mushrooms in oil.

When the potatoes are soft, send the fry to the pan. Bring to a boil and salt to taste.

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

Ingredients:

  • white mushrooms - 500 g
  • green peas - 1 cup
  • boiled 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.

Cooking:

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

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

Fry the onion and mushrooms in a pan.

When the potatoes become soft, put the roast, boiled 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 in bowls.

Make a great “summer” soup of frozen porcini mushrooms in winter. The addition of dumplings improves the taste and makes it even richer and more nutritious. Family delight guaranteed!

Ingredients:

  • onion - 1 pc.
  • carrots - 1 pc.
  • egg - 1 pc.
  • milk - 3 tbsp. l.
  • flour - 3 tbsp. l.
  • pepper
  • celery root
  • fresh greens.

Cooking:

Defrost mushrooms. Cut vegetables into pieces.

Make dumplings: mix flour with egg and milk. Add some salt.

Put the celery root and spices into boiling water. Boil for ten minutes.

Fry onions, carrots and mushrooms in butter.

Take the celery root out of the pot and put the roast into the soup. Salt to taste.

After 10 minutes, put the dumplings with a teaspoon. Put chopped greens. Bring to a boil and remove from stove. The soup is ready!

It is very easy to prepare a light and at the same time nutritious soup. To do this, you need vegetables, porcini mushrooms, which will replace meat, and half an hour of time. Try it right now!

Ingredients:

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

Cooking:

Defrost mushrooms. Cut vegetables into cubes. Send mushrooms and potatoes to a pot of boiling water. Add salt and pepper.

Fry onions and carrots in butter. Put the roast in the soup when the potatoes are ready.

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

Serve with sour cream.

Mushroom season is not coming soon, but do you want to feel the smell of summer? Take out the porcini mushrooms from the freezer and please the whole family with a fragrant soup.

Ingredients:

  • chicken bouillon
  • rice - 100 g
  • potatoes - 3 pcs.
  • bulb - 1 pc.
  • carrots - 1 pc.
  • pepper
  • Bay leaf.

Cooking:

Defrost mushrooms. Cut vegetables: onions - into small pieces, potatoes - into cubes, chop carrots on a grater.

Put rice, mushrooms and potatoes in a pot with boiling chicken broth.

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

Serve sprinkled with chopped herbs and nutmeg.

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

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

Ingredients:

  • white frozen mushrooms - 500 g
  • processed cheese - 1 pc.
  • onion - 1 pc.
  • carrots - 1 pc.
  • potatoes - 3 pcs.
  • vegetable oil
  • ground black pepper.

Cooking:

Defrost mushrooms.

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

Mushrooms, onions and carrots finely chopped. Fry in oil with salt and pepper.

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

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

There is one zest in this recipe that gives a special taste to the soup. 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.

Cooking:

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

When the potatoes boil, take the mushrooms out of the freezer and immediately, without defrosting, throw them into the water. Send the roast to the soup immediately after the mushrooms. Add salt and pepper.

Cook until potatoes are fully cooked. Serve with greens.

For this soup in autumn, the mushrooms need to be cleaned, cut into small pieces and frozen.

To make the soup more rich and rich, cook it in meat broth. Our recipe uses beef broth.

Ingredients:

  • potatoes - 5 pcs.
  • carrots - 1 pc.
  • beef broth
  • dill
  • vegetable oil
  • ground black pepper
  • salt.

Cooking:

Defrost mushrooms.

Cut the potatoes into small pieces and put in a boiling broth

Grind mushrooms and send to potatoes. Salt to taste and pepper.

Grate carrots and fry in oil.

When the potatoes are completely ready, put the fried carrots and greens in the soup. Bring to a boil and remove from stove.

Soup can be served.

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

Ingredients:

  • white frozen 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.

Cooking:

Mushrooms defrost and chop.

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

Cut potatoes into cubes and send to boil.

When the potatoes are cooked put the frying. Add salt and spices. Boil and remove from fire.

Thick and fragrant soup can be poured into plates.

Soup with porcini mushrooms and pork ribs - what could be tastier? In addition, you can cook such yummy very quickly: the ingredients do not need to be fried.

Ingredients:

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

Cooking:

Cut the pork ribs into portions, add water and put to boil.

Defrost mushrooms, cut into pieces and send to the meat.

Cut potatoes into cubes, add to meat and mushrooms. Salt.

Cut the onion into 4 parts, cut the carrot into strips. Send vegetables to soup.

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

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

The soup is ready to eat!

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
  • greenery.

Cooking:

Defrost mushrooms, cut into pieces and send to boiling water. Salt and cook for 15 minutes.

Cut potatoes into cubes and add to mushrooms.

Chop the onion and fry in butter. When the potatoes are ready, put the onions and pour in the cheese. Mix and remove from fire.

Let it brew and serve, sprinkled with herbs.

White mushroom soup is the most sumptuous of all soups. We definitely recommend cooking!

Ingredients:

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

Cooking:

Defrost mushrooms, cut into pieces and put to boil.

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

Fry onions and carrots.

Add potatoes and fried potatoes to a saucepan with mushrooms. Add salt and spices. Cook until potatoes are ready.

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

Soup with frozen mushrooms is no different from soup with fresh mushrooms. 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
  • pepper.

Cooking:

Mushrooms defrost and fry in butter.

Chop onion, carrot and garlic and fry in oil. At the end add spinach.

Mushrooms and vegetable fry mix and beat with a blender.

Add cream and bring to a boil.

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

This gorgeous dish of porcini mushrooms in a pot is not difficult to prepare. The soup not only tastes great, but also looks beautiful.

Ingredients:

  • white frozen mushrooms - 300 g
  • cream - 150 g
  • carrots - 1 pc.
  • potatoes - 1 pc.
  • white bread - 2 slices
  • ready-made puff pastry - 500 g
  • egg yolk - 1 pc.
  • fresh parsley
  • hard cheese - 70 g
  • sesame
  • spices
  • salt.

Cooking:

Cut potatoes into cubes. Grate carrots. Send vegetables to a saucepan, pour water, add fresh parsley, salt and put on fire.

Mushrooms defrost and fry in oil. Put the mushrooms into a bowl. Add pieces of white bread, mix and cook for 10 minutes.

Pour in the cream and bring to a boil.

Put the finished dough on the table, sprinkle with grated cheese and roll out so that the cheese mixes with the dough.

Pour hot soup with cream into pots and cover with pieces of dough.

Lubricate the dough with beaten egg yolk, sprinkle with sesame seeds. Put in a hot oven and hold until the dough is fried.

Can be served at the holiday table!

To prevent the dough from falling into the pot, place wooden sticks on the neck of the pot.

If you love mushrooms, our recipes for easy-to-make soups will allow you to diversify the menu and fill your home in winter with the aroma of summer.