Mushroom soup of frozen mushrooms

Mushroom soup of frozen mushrooms

Mushrooms differ from products of plant and animal origin, occupying a special niche. They fill the body's need for amino acids, not “endowing” harmful cholesterol. Inclusion of them in the diet will help make it balanced while observing diets, fasting, vegetarian food. So that you can eat these foods year-round, they are harvested for the winter by drying, canning or freezing. Mushroom soup of frozen mushrooms turns out delicious, fragrant, does not require a lot of effort and time to cook. To use this dish in food does not threaten trouble, you need to know some rules.

Cooking Features

Frozen mushrooms can be purchased at the store or prepared for the winter with his own hands. Knowing a few moments will make the soup of them enjoyable and healthy.

  • It is only possible to freeze the mushrooms collected by yourself if you are sure of their safety. Forest gifts growing near highways and in ecologically unfavorable areas do not meet these criteria.
  • Not all mushrooms are suitable for cooking mushroom broth, but only of the first category. Especially good for this white and champignons. It is advisable to freeze them fresh, so that they give the soup when cooking all their flavor. Other mushrooms before freezing need to boil until cooked. If this was not done before freezing, then before cooking mushrooms (except mushrooms, boletus, chanterelles, honey agaric, aspen, boletus mushrooms) will have to be boiled separately for 40 minutes.
  • Mushrooms should not be frozen and thawed many times, therefore, before being placed in the freezer, they should be divided into small portions. If, having defrosted mushrooms, you could not use them all, then the remains will have to be thrown away.
  • When purchasing frozen mushrooms at a store, try to make sure that they are not defrosted. The presence in the package of snow or water indicates that the product was stored incorrectly, it is better to refrain from buying it.
  • You should not add a lot of spices to mushroom soup. Mushrooms themselves have a pronounced flavor that does not need to be supplemented. Shade it will help fresh greens, emphasize - cream, butter, cheese. You can put a little pepper, bay leaf.
  • Soup from frozen mushrooms can be bland, since there are no sugars, salt, acids in their composition. To improve the taste of the first dish, you can add a little sugar, tomatoes, pickled cucumbers, fill it with sour cream, decorate with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, after adding ingredients to it. The basis can be taken mushroom broth, water, as well as vegetable, meat, chicken broths. There are recipes for using milk as a liquid base. Delicious mushroom soups are creamy consistency, thickened with flour, melted cheese or other products. The technology of making soup from frozen mushrooms will depend on the specific recipe.

Simple recipe for frozen mushroom soup

Composition:

  • frozen mushrooms (ceps, champignons, chanterelles, mushrooms) - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • potatoes - 0.5 kg;
  • butter - as required;
  • salt, pepper - to taste;
  • water - 1, 5 l.

Method of preparation:

  • Mushrooms, without defrosting, pour into a saucepan, cover with water and put on a slow fire.
  • Peel potatoes, cut into small cubes.
  • When the water in the saucepan boils, put the potatoes in it.
  • Peel carrots, grind on a coarse grater.
  • Remove the husks from the bulb. Cut the vegetable into small pieces.
  • Melt butter in a pan, put onions. Fry it until golden brown.
  • Add carrots, fry them with onions for 5 minutes.
  • 10-15 minutes after laying the potatoes, add the vegetable roast to the soup. Salt and pepper it to taste. Boil 5 minutes.

When serving, dress the soup with sour cream, sprinkle with herbs. If you do not eat animal products, you can use vegetable instead of butter, replace sour cream with a thin slice of lemon, a small spoon of tomato puree.

Chicken and frozen mushrooms soup in a slow cooker

Composition:

  • chicken leg - 0, 25 kg;
  • frozen white mushrooms - 0, 2 kg;
  • water - 2 l;
  • sweet pepper - 0, 2 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • potatoes - 0, 4 kg;
  • vegetable oil - 40 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the leg, put the multicooker on the bottom of the tank, cover with water.
  • Start the “Soup” program by setting the timer to 1 hour.
  • Peel carrots, cut into small cubes or strips.
  • Also chop the onion.
  • Pepper free from seeds, cut into strips.
  • 40 minutes after the start of the program, remove the chicken leg, put in the broth peeled and diced potatoes and a half centimeters, frozen white mushrooms. If they are frozen whole, let them thaw, chop and then put in the broth. Salt, pepper, boil until the end of the program.
  • Pour the soup into a separate saucepan.
  • Separate the chicken meat from the bones, cut it into small pieces, dip it in the soup.
  • Wash the bowl of the multicooker, wipe dry with a towel.
  • Add oil to the bottom, install the program “Frying” or “Baking”.
  • Put carrots and onions in a multicooker bowl, fry them for 10 minutes.
  • Add pepper, continue frying for 5 minutes.
  • Fill the roasted vegetables with soup. Change the program by selecting the mode that allows you to cook the first dishes. Boil for 1 minute, then leave for 10 minutes in heating mode.

Soup according to this recipe can be prepared not only from boletus mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Mushroom cream mushroom cream soup

Composition:

  • milk - 1, 5 l;
  • frozen champignons - 0, 5 kg;
  • potatoes - 0.5 kg;
  • butter - 50 g;
  • mushroom seasoning (optional) - to taste;
  • salt, pepper, fresh herbs - to taste.

Method of preparation:

  • Defrost the mushrooms. Put in a strainer to excess liquid glass.
  • Fry in butter, sprinkle with seasoning to enhance the taste and aroma.
  • Peel the potatoes, cut into cubes, put into the pan.
  • Fill with water and boil until soft.
  • Drain, add a glass of water and mushrooms. Crush to a uniform state with an immersion blender, return to the stove.
  • Beating with a whisk and warming up, enter the remaining milk. Part of it can be replaced with cream to get an even more delicate flavor.
  • Salt, season to taste, add greens finely chopped with a knife. Bring to a boil and pour into plates.

To make the soup slightly sour, you can put it on a slice of lemon or tomato. It is well combined with olives, which can be added to each plate separately, cutting into thin ringlets.

Mushroom soup of frozen mushrooms with tomatoes

Composition:

  • frozen mushrooms (preferably champignons) - 0.5 kg;
  • water or meat broth - 2 l;
  • onions - 150 g;
  • potatoes - 0, 3 kg;
  • meat or chicken (boiled) - 0, 2 kg;
  • tomatoes - 0, 3 kg;
  • greens, salt, pepper - to taste;
  • vegetable oil - as needed.

Method of preparation:

  • Thaw the mushrooms. When excess liquid is drained from them, cut them into small cubes.
  • Cut the boiled meat with the same pieces.
  • Boil in tomatoes, remove the skin from them. Cut seals in the stalk area. Cut the tomato pulp into slices.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Peel the potatoes, cut into small cubes.
  • At the bottom of the pan with non-stick coating, heat the oil. Put onions in it, fry until golden brown.
  • Add the mushrooms. Cook for 5 minutes.
  • Add tomatoes. Cook them for 5 minutes with mushrooms and onions.
  • Put potatoes and meat in a saucepan, cover with broth.
  • Bring to a boil and cook for 15-20 minutes.
  • Let it brew under a closed lid.

If instead of broth you use water, do not forget to salt the soup, add pepper to it. The taste of the soup, made according to this recipe, a bit unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with the potatoes.

Mushroom soup of frozen mushrooms can be prepared according to different recipes. All versions of the first course will have a unique taste, which depends not only on the recipe, but also on technology.

Comments (0)
Popular articles
Search