Calories: Not specified
Cooking time: Not indicated
From frozen mushrooms you can prepare aromatic mushroom soup that tastes the same as from fresh ones. Housewives know that the cooking time for the caps and legs of large specimens is different. Therefore, I usually freeze the whole mushroom stems and fry or marinate the caps. Frozen legs make a wonderful rich soup. Mushrooms need to be defrosted until they can be sliced. All other products in the soup are the simplest and most affordable. This is the most delicious mushroom soup recipe, be sure to try it. Also try this one.
You will need:
- boletus legs – 300 grams,
- potatoes – 2 pieces,
- onion – 60 grams,
- carrots – 1 piece,
- vegetable oil – 1 tbsp.,
- cumin – 0.5 teaspoon,
- bay leaf - 1 piece,
- allspice – 3 pieces,
- salt pepper.
To submit:
- hot pepper – 5 grams,
- garlic – 2 cloves,
- greenery,
- sour cream optional.
Recipe with photos step by step:
Peel the potatoes and cut into cubes. Rinse under running water. Pour cold water and put on fire. 
Cut the mushroom stems into slices 5 - 7 mm thick. 
Fry the mushrooms in vegetable oil and add to the potatoes. Cook for 10 minutes. 
Cut the carrots into semicircles. 
Chop the onion. 
Fry the vegetables in a frying pan with vegetable oil and place in a saucepan. Cook the soup for 10 minutes at a low simmer. 
Add bay leaf, cumin, allspice. Simmer for 3 minutes. Remove the bay leaf immediately. 
Place chopped garlic and hot pepper in a serving bowl. 
Pour the hot soup into bowls and leave to steep for three minutes. 
Sprinkle finely chopped herbs on top of the dish.
Serve with crackers and sour cream.
The soup has the rich taste of wild mushrooms, complemented by spices and vegetables. You can serve this dish with cheese sandwiches, and instead of sour cream, add a piece of butter. For a lean version, soy sour cream or lean mayonnaise is suitable.
Adviсe:
If you do not fry the mushrooms first, a large amount of foam will form during cooking, the soup will be cloudy and the taste of the dish will deteriorate.
Cook frozen mushrooms for no more than 15 - 20 minutes.
Mushroom soup recipe
Fragrant, tender, delicious mushroom soup made from frozen mushrooms - try preparing it according to our family recipe! Be sure to treat your family.
55 min
250 kcal
5/5 (2)
Every housewife knows how to cook a simple mushroom soup, but only a few of us really understand how to fully reveal the taste and aroma of this wonderful dish - especially if you have to cook from frozen wild mushrooms, which do not lend themselves too well to heat treatment.
As a result, we often end up with an unintelligible brew with a mushroom flavor and give up on further attempts to use mushrooms in soup - it’s much easier to just fry them the old fashioned way!
Fortunately, at one time I received from my grandmother a universal recipe for the ideal mushroom soup, which was specially developed for making a dish specifically from frozen honey mushrooms, porcini mushrooms or champignons– we will talk about it today in our article.
When starting to prepare soup, arm yourself with patience and carefully read all the recommendations, since this is the only way to achieve the ideal result. So, let's begin!
Kitchen tools
Try to prepare in advance all the necessary utensils, tools and utensils that you will definitely need in the process of making delicious mushroom soup from frozen mushrooms: a pan with a non-stick coating with a volume of 3 liters, deep bowls (several pieces) with a capacity of 300 to 800 ml, a frying pan with a spacious diameter from 23 cm, tablespoons, a large grater, teaspoons, a sharp knife, measuring cups or kitchen scales, a wooden spatula, a cutting board and an oven mitt. Additionally, keep your blender or food processor with a chopper ready so you can properly process some ingredients.
Did you know? Let's face it, the soup will really turn out simply divine if you cook it with meat broth, but it is quite possible to use purified water if you have difficulties with the broth. In addition, mushroom soup made from frozen mushrooms goes well with cereals such as barley or rice, so if you wish, add about 50 g of washed cereal to the list of ingredients, and a detailed recipe for mushroom soup with barley can be found separately.
Preparation
Important! If you think it wouldn’t hurt to additionally season your future soup with your favorite spices, it’s time to prepare them too. For example, I love adding it to mushroom soup a little ground ginger, suneli hops and a mixture of Italian herbs, but my mother additionally grates a few tablespoons of hard cheese on a coarse grater.
First stage of preparation
Some housewives prefer boil frozen mushrooms in salted water without pre-frying- to me this method seems ineffective, because we not only need to achieve complete defrosting, but also ensure the integrity of each mushroom. In addition to losing their shape, the mushrooms risk acquiring the unpleasant taste of a rubber sponge, which somehow got into our soup.
Second stage of preparation
Important! Such a soup Can be easily prepared in a slow cooker: to do this, add both frying and potatoes to the boiling broth with mushrooms, and then set up the “Soup” or “Baking” program on your device for about half an hour. Test for doneness and salt about 10 minutes before the end of the program and try not to overcook your dish.
That's it, now you know everything about how to quickly and easily prepare delicious mushroom soup from frozen mushrooms! Pour it into portioned plates and don’t forget to additionally garnish with fresh green onions, young garlic and basil and cilantro leaves.
Mom prefers to add a teaspoon of butter and a little red chili to each plate, but this should only be done if you and your family love it spicy. You can store the soup in the pan in which it was prepared for approximately five or seven days - the longer, the faster the dish will lose its aromatic and taste properties.
Watch the attached video carefully to see how to properly prepare a delicious mushroom soup from frozen mushrooms.
Concluding our conversation with you, I would like to offer you some more wonderful recipes for mushroom soups that you could use to diversify your mushroom menu and personal arsenal of culinary finds.
For example, make mushroom soup from dried mushrooms, which is simply incredibly fresh, bright and incredibly tasty. In addition, do not forget to take on a wonderful, very simple one that both children and adults really like.
In addition, I can’t help but recommend the classic and quick, ideal for those who value their time, mushroom soup in a slow cooker. I have tested all of these recipes countless times, so there is no fear of running into unreliable instructions.
Bon appetit everyone! I would like to hear some comments and feedback from you about the recipe described above, as well as learn about your new ideas and developments for adding to the broth and designing the finished product. Have a nice day and happy experimenting in the kitchen!
To cook frozen porcini mushroom soup, you don’t have to look for a recipe for long. It is not necessary to study thick cookbooks for this, just remember the simplest “grandmother’s” method of preparing soup, and then you can improvise on the topic, depending on the available ingredients. The main advantage of this dish is that you can use any mushrooms. The same goes for spices and vegetables.
In the fall, when mushroom pickers rush into the forest for a quiet hunt, housewives begin to actively prepare dishes from forest mushrooms. But nowadays, in order to pamper yourself with these products, you don’t have to wait for the season. Mushrooms can be purchased frozen. Dishes prepared from frozen porcini mushrooms are in no way inferior in taste and nutritional value to similar dishes made from fresh products.
How many forest gifts to put in the broth depends on the tastes and preferences of the housewife. To make the broth more concentrated and rich, you need to add more mushrooms than noodles or potatoes. But such a dish will turn out to be quite difficult to digest. If you want a light vegetable soup, you can add just a handful of boletus mushrooms for flavor, and put the main emphasis on roots and vegetables.
Nutritional experts say that mushrooms, which are traditionally very popular among Slavic peoples, bring great benefits to the body, saturating it with vitamins and proteins. If you include mushroom dishes in your diet every day, cold winter and spring vitamin deficiency are not a problem.
And Western Europeans (with the exception of the French) are completely in vain to “disdain” this product, because:
There is a common belief that forest boletuses and their “brothers” accumulate radiation. However, this is only true for those mushrooms that were collected in the contaminated area. Frozen industrial products, as a rule, are grown artificially, so there can be no talk of any radiation. Vice versa, mushroom dishes activate the human immune system and help the body more actively fight against negative environmental influences.
For those who have difficulty distinguishing boletus from champignon, and the edible umbrella mushroom from toadstool, it is best to purchase frozen products in supermarkets; this opportunity is now available in almost every major city.
It’s very easy to make a tasty and nutritious first course from frozen mushrooms, because you don’t have to peel, cut or wash the forest products. This is an ideal option for a novice housewife who wants to pamper her family and friends, but at the same time does not want to bother with preparing mushrooms. In order to prepare an excellent soup that helps you stay warm during the cold season and helps you quickly fill up, you must first prepare all the ingredients. For a mushroom soup recipe using frozen mushrooms you will need:
You can add cheese if you wish. No meat or fish is needed; mushroom soup is traditionally considered a meatless dish.
Having prepared everything you need, you can start cooking:
If the housewife decides to use pasta or vermicelli instead of potatoes, add the pasta and fry about ten minutes before the mushrooms are ready, at the same time spices are added. In this case, you need to be very careful not to overcook the noodles, otherwise they will turn into mush.
When making soup from potatoes, you can add a handful of rice at the same time as the potatoes. This option is especially good in cases where there are few potatoes and the finished first course may turn out watery. Rice is added “for consistency.”
Professional chefs do not recommend adding fresh cabbage to the first mushroom dishes, because both products tend to cause fermentation in the stomach. Although, if a person is healthy and does not have a tendency to flatulence, a lean soup of dried mushrooms with sauerkraut will go great.
The French are very fond of julienne - cream of mushroom soup with chicken, seasoned with grated cheese. Julienne is served in cocotte makers - special deep cups. The technology for its preparation is simple. If there is no poultry at home at the moment, but you want to enjoy something unusual, the housewife can prepare a first course of porcini mushrooms with melted cheese.
This is a kind of budget version of French julienne, which is in no way inferior in taste to its foreign “relative”. Instead of processed cheese, you can use hard cheese, the main thing is that the taste of the dairy product is soft and neutral and does not drown out the mushroom option. The following types of cheeses are suitable for this soup:
When choosing processed cheese, you should pay attention to the fact that it is cheese, and not a cheese product.
The cooking technology is quite simple: the housewife cooks the first course of fresh or frozen mushrooms (champignons, oyster mushrooms) according to any recipe she likes, and three to four minutes before the end of cooking, she adds the required amount of cheese to the pan. Before cooking mushroom soup from frozen mushrooms, the housewife must firmly understand that in the last minutes of cooking it is impossible to leave the stove. The soup with added cheese must be stirred constantly until the additive is completely dissolved, otherwise you will get unappetizing lumps. Properly prepared “Russian julienne” will be a delicate cream color.
Mushroom soup, as forest soup is sometimes called, should be served with black or white fresh bread, then mushrooms, which are traditionally considered a heavy food for the stomach, will be better absorbed. Some housewives top the first course with croutons. This is also a good option, but you need to add croutons to the soup immediately before serving, and not in advance, otherwise they will become soggy.
The first course should be served hot and fresh. If you reheat the soup, it won't taste as good. You should not pour it into plates immediately after the dish is removed from the heat or the multicooker is turned off. The soup should sit a little. To prevent the pan from cooling down, you can wrap it in a towel.
Mushroom soup made from porcini mushrooms according to the classic recipe can be seasoned with sour cream or mayonnaise. If possible, you should give preference to homemade mayonnaise. Another option is to put half a hard-boiled egg on each plate and sprinkle the finished dish with fresh or dried dill.
Of course, it is best to cook the first course from the “gifts of the forest” collected with your own hands. However, in winter wild mushrooms can be completely replaced with frozen ones. It can be not only white, but also:
Typically, such products are sold in supermarkets in the frozen and chilled food departments. They use industrial shock freezing technology, which allows you to preserve all the beneficial substances in the mushrooms.
When choosing frozen boletus for noodle or potato soup, you should take the package and shake it. If you hear a characteristic knock inside, you should refrain from purchasing, as there is a lot of ice inside. This suggests that the product has been defrosted and refrigerated several times.
When choosing champignons, it is better to buy whole ones rather than sliced ones in transparent packaging. Sliced champignons are almost impossible to distinguish from inedible mushrooms. If some fungus is not similar to its “brothers”, you should not take this pack.
Soup with frozen porcini mushrooms will turn out delicious if you do not defrost the product before preparing the broth, but immediately throw the boletus mushrooms into boiling water. When mushrooms are defrosted, they lose a lot of juice and become bland and tasteless.
Boletus mushrooms are tasty and healthy food. Hot dishes made from them are an integral part of a lean and vegetarian diet.
You can prepare this nutritious soup in about fifty minutes. The main thing is to properly prepare all the ingredients for cooking and beautifully decorate the finished food. Both guests and household members will certainly appreciate this culinary masterpiece. The first course of boletus mushrooms is much healthier and more nutritious than various snacks made from salted and pickled mushrooms.
Attention, TODAY only!
As for Russian cuisine, it includes any soups, without exception - first courses in every sense of the word. And the vast forest expanses of Russia are the richest source of “forest bread,” as mushrooms are often called.
From the first warm thunderstorms of spring until the very frosts, mushroom pickers walk along forest paths in search of their collecting happiness - a trade known to mankind since ancient times. And the forest does not skimp, giving the opportunity to stock up on boletus and saffron milk caps, butter mushrooms and honey mushrooms, milk mushrooms and chanterelles, aspen boletuses, boletuses, and champignons for future use.
Mushrooms are salted and pickled, dried and fried, stewed and boiled. Modern capabilities allow you to make blanks using the freezing method. Mushrooms can be frozen boiled, raw or fried. Mushroom soup made from semi-finished products cooks much faster.
Speaking about the technology of mushroom soup made from frozen mushrooms, first of all, let’s pay attention to the main component - mushrooms, and only then will we talk about the soup.
Mushrooms are neither plant nor animal food. In food, as in nature, they occupy a special niche. And not only because of the precautions in their use, which, perhaps, have already been said many times and enough.
Mushroom dishes replace meat products during Orthodox Lent. For example, minced mushroom with the addition of garlic and some spices tastes little different from minced meat. Mushrooms quickly saturate the body without creating problems with excess calories. But, at the same time, mushroom soup can also be a high-calorie dish, depending on the method of its preparation. And this - the main secret of the product.
It is worth noting that mushrooms contain proteins and carbohydrates. They also contain sugar, fats, and amino acids. Mushrooms are a source of vitamins, calcium, potassium and iron. Good news: The chemical composition of mushrooms does not contain cholesterol, which the human body produces in abundance without additional stimulation. The surprising thing is that the large and small mushrooms contain exactly the same amount of vitamins, proteins and other elements, and the difference in size lies in the volume of water they contain. So there is no point in wandering through the forest in search of a large mushroom. In addition, the largest specimens have a looser structure, which can affect the quality of their culinary processing, and among them wormy mushrooms are more often found.
Now about the main secret of mushrooms: To do this, let’s delve a little deeper into the question of the structure of fungal molecules.
Depending on the method of mechanical culinary processing, all this rich chemical composition can either be completely absorbed by the body, or become ballast, complementing the volume of the remaining ingredients of the dish. Valuable elements are contained precisely inside molecules covered with a durable outer shell. Therefore, if mushrooms are the main ingredient of a dish, then they need to be chopped, at least partially. But for dietary nutrition, in order to cause a feeling of fullness in the stomach, a large cut is enough, or, if the mushrooms are small, then you don’t have to cut them at all.
Next question - combination of mushrooms with other products. The main difference between a mushroom dish is the smell of mushrooms. Therefore, if you want to preserve the unique aroma of the forest, then do not overdo it with spices. Set aside seasonings with a very spicy and persistent odor. Very carefully, just to emphasize the smell, add bay leaves, dill, parsley, garlic and onion to the soup. Dairy products enhance and especially emphasize the mushroom aroma. Mushrooms do not contain acid, and to give them the appropriate taste they can be seasoned with sour cream. But remember that chopped mushrooms with sour cream are a high-calorie food. You can use tomato paste or dry white wine to add a sour taste.
Mushrooms are most harmoniously combined with potatoes, buckwheat, rice and beans. For meat, choose poultry, pork, and liver for mushrooms.
To prepare mushroom dishes, you can use different types of mushrooms.
It will be very useful to use dry mushroom powder, which will enhance the aroma of the dish.
If it is necessary to emphasize the presence of mushrooms in the soup, then you can chop some of them so that the dish acquires a higher nutritional value, and put the second part whole (small mushrooms) or cut into slices, or in half lengthwise. Need to take into account that mushrooms are significantly reduced in size during cooking, since they consist mainly of water, which will evaporate during the cooking process. Therefore, cutting mushrooms should not be too fine.
Now let's pay attention to the methods of freezing mushrooms, which are important for the first course of frozen mushrooms.
Fried or boiled frozen mushrooms do not require additional processing, so they can be added to soups, dipped in boiling water, directly from frozen. However, you should not cook them for a long time. Raw frozen mushrooms are boiled for at least 40 minutes in total, but the water is drained twice. After pre-treatment, they are washed and used for frozen mushroom soup.
In cases where you buy mushrooms in a supermarket, it is unlikely that there will be poisonous ones among them, but you should still pay attention to the packaging: mushrooms cannot be re-frozen. Therefore, if the package is sealed with ice, this means that the freezing regime has been violated, and such a product is not worth buying. For the same reason, mushrooms are frozen in small portions, to be used each as needed. If thawed fresh mushrooms were not cooked immediately, it is better to throw them away.
Of all the known methods, it is most often used for mushroom soups. hot soup preparation technology:
Based on a clear broth of meat, vegetables and mushrooms. Porcini mushrooms and champignons are suitable for concentrated mushroom broth. After cooking, the broth is clarified by straining and straining. Sometimes, to obtain a clear broth, it is enough to pre-soak the main ingredient and timely remove the foam formed during the cooking process. In this case, the initial stage of cooking should take place over low heat. It is possible to freeze the broth, which also allows you to quickly prepare soup according to any recipe. To do this, the cooled and strained mushroom broth is poured into small containers, onto which sealed plastic bags are first placed. By the way, you can make any broth perfectly transparent using the method of freezing it. To cleanse from various impurities, it is enough to put a frozen briquette in gauze, rolled up in several layers, and wait until the liquid melts and flows through the filter. It is also convenient to use disposable towels for this purpose. After filtering, the frozen broth is used for soups as usual.
Seasoning soup, using sautéed vegetables, tomato additives, with or without the addition of flour.
thickened soup, in which, according to technology, flour, eggs or dairy products, or a mixture of these components, are used for thickening.
Frying technology for preparing mushroom soups is used quite often. This method is especially recommended if all the liquid was not removed from the mushrooms during freezing. In the process of frying mushrooms, this freezing defect is easily eliminated. And fried mushrooms acquire a more interesting taste, especially if they are cooked by frying in butter.
For making puree or cream soup great effort or special knowledge is not required - just using a blender or other equipment that can turn any soup into a creamy mass.
In this case, you can prepare each ingredient separately, then combining them in a blender, or cook the soup using any of the listed methods, making sure that the ratio of thick and liquid masses is approximately the same: this will allow you to achieve the thickness required for puree soups or creams .
The liquid base for mushroom soup can be meat, mushroom or vegetable broth (including frozen), as well as milk or cream. Mushroom soups are also prepared using fish broths, but you have to choose which flavor to give preference to – fish or mushroom.
Mushrooms in soup can be used either as the main ingredient or as an additional one.
Compound:
Boiled potatoes - 450 g
Fried champignons, frozen 450 g
Cream, hot 1.25 l
Water 200 ml
Mushroom seasoning - 50-70 g
For serving - dill greens.
Preparation:
Finished, fried mushrooms are defrosted by steaming in a saucepan, adding mushroom seasoning to enhance the aroma. Combine them with boiled potatoes and puree in a blender until smooth. Boil the cream and pour it hot into the thick potato-mushroom mixture in parts, without stopping whipping. If necessary, salt and season the puree with spices. Serve in tureens, hot, garnished with chopped dill.
List of ingredients:
Potatoes - 300 g
Flour for sauteing - 25 g
Carrots – 150 g
Oyster mushrooms, raw, 300 g
Tomato paste – 50 g
Mushroom powder to enhance flavor
Onion - 100 g
Meat broth (or mushroom) - 2 l
Oil, refined
Herbs, spices and salt
Water - 2.0 l
Preparation:
Cook chopped, frozen oyster mushrooms for about ten minutes. Drain the water, wash the mushrooms under running water and add prepared broth (optional). After the broth with mushrooms boils, you need to reduce the heat and add the prepared vegetables one by one.
While the mushrooms are cooking, peel the onions, potatoes and carrots. Pour diced potatoes into boiling mushroom broth. Pour chopped onion into a frying pan with hot oil and fry until transparent, then add grated carrots, sauté until soft and pour in about a glass of mushroom broth combined with flour and tomato paste. Pour the sauteed mixture into a saucepan with broth, add bay leaves and salt. After ten minutes, remove the pan with soup from the stove. When serving, garnish with herbs.
Product composition:
Milk 0.45 l
Zucchini, white - 250 g
Low-fat sour cream (15%) – 120 g
Oil, refined (for sautéing)
Onion - 200 g
Boiled champignons, frozen - 0.5 kg
Water (or meat broth)
Carrot 150 g
Herbs, spices, mushroom paste
Preparation:
Place the pots in the oven at 50°C to warm up. Grate the carrots, defrost the mushrooms and cut them into not too thin slices, chop the onion with a knife. In heated oil, first sauté the carrots and then the onions. Pour mushrooms into sautéed vegetables and simmer. Then lay out the grated zucchini and add milk and salt. Place the contents in pots and pour hot broth or boiling water on top. Add sour cream to all the pots and place them in the oven, preheated to 210°C, for about half an hour. Before serving, directly in portioned pots, season with green parsley.
Product composition:
Water - 2.7 l
White, small beans 400 g
450-500 g fried mushrooms
Garlic - 1/2 medium head
Ghee 50 g
Oil, olive 100 ml
Dried mushrooms (powder)
Chili 1 pc.
Bay leaf, spices
Fresh parsley
Cooking method:
Boil the soaked beans (preferably let them sit overnight).
Season with two bay leaves and salt. Half the boiled beans should be chopped and put back into the pan. Crush the chili pepper and 2 medium cloves of garlic and fry in hot oil. After they turn golden, you need to take them out and throw them away, fry the mushrooms in this oil and add them to the bean broth. Boil everything together for another 10 minutes, add a couple more cloves of chopped garlic, parsley and black pepper.
Product composition:
Broth, meat 2.0 l
Peeled potatoes - 200 -300 g
Garlic 2 cloves
500 gr. champignons
2 pcs. red tomatoes (large)
200 g boiled chicken fillet
Refined oil (for frying)
Spices, salt
Preparation:
Pour a little oil into the pan so as to cover its bottom, throw in the onion and chopped garlic, frying them until transparent. Add chopped mushrooms, salt and pepper. Then add the peeled, chopped tomatoes and sauté for a few minutes. Then put diced potatoes and chicken in the same bowl, add broth, cook until the desired taste is achieved and the potatoes are ready.
Compound:
5 pieces. rye buns
500 ml heavy cream
Hard cheese, like Dutch 200 g
600 g frozen chanterelles (boiled)
600 g potatoes
Garlic - to taste
Sesame (for sprinkling)
Salt, mushroom powder
Preparation:
Cut the potatoes into cubes and cook.
Mushrooms are fried with onions and added to potatoes. Drain the broth and beat the potatoes and mushrooms in a blender, then add the heated cream. Cut off the top part of the bread, which will then become the “lid,” and remove the crumb. Do not thoroughly clean the bun: the bottom should not be damaged. Place the rolls on a baking sheet and place in the oven, preheated to 180 C. You want the rolls to brown and dry.
Mix garlic and vegetable oil and grease the middle of the bun and the “lid” with the mixture. Pour the soup into buns, sprinkle cheese on top, cover with a “lid” sprinkled with sesame seeds, and serve.
Compound:
Frozen champignons (raw) 0.5 kg
Potatoes 400 g
Cheese, processed 4x50 g
Carrots 100 g
Pepper, salt
Oil (for sautéing)
Preparation:
Cook the diced potatoes. When the water boils, add the grated processed cheese and mix it very intensively. In order for the cheese to melt well, you should choose good quality cheeses. Defrost the mushrooms, chop them and fry them until the water has completely evaporated. When the moisture has evaporated, season with pepper and salt if necessary. Separately, sliced onions and grated carrots should be sautéed. Pour the prepared vegetables and mushrooms into the pan and let simmer for another 5-10 minutes.
Compound:
Frozen honey mushrooms, fried 450 g
Broth 2.7 l
Potatoes 300 g (2-3 pcs.)
Steamed rice 100 g
Greens, mushroom paste
Flour and butter for sautéing - 30-40 g each
Sour cream 50-75 g
Milk 250 ml
Bay leaf
Preparation procedure:
Throw pre-soaked rice into boiling chicken broth, along with potatoes cut into small cubes. When the rice and potatoes boil, add the mushrooms to the pan. Fry the chopped onion in a frying pan, adding flour, and then sour cream and milk. Transfer the prepared dressing into a saucepan with soup and let it boil. Season the soup with spices and salt. When serving, garnish each serving with green parsley leaves.
The range of soups with mushrooms can be made more diverse with the help of dried fruits. Prunes and dried apricots go well with mushroom soup made from frozen mushrooms.
For edible mushrooms for soup, use tubular mushrooms with a firm texture.
If you prepare mushrooms for the winter yourself, then remember that they need to be collected away from the city, away from the highway, as they absorb all contaminants from the soil, air and water. When collecting mushrooms, unknown species, or those that you doubt, should be resolutely avoided, without even touching them with your hands. The best time to collect is early in the morning, when both the mushrooms and the ground are covered with dew.
You should buy mushrooms only from retail chains that have certificates. Never use the services of unfamiliar sellers at the market. Before cooking, sort the mushrooms again to make sure they are safe.
Only porcini mushrooms or champignons are suitable for mushroom broths.
Prepare a powder from dried porcini mushrooms and store it in a tightly sealed container. Then you won’t have to buy a special mushroom seasoning containing salt and preservatives, and mushroom dishes will always turn out aromatic, as if frozen mushrooms had just been brought from the forest.
Soak dried mushrooms in salted milk. They will swell and acquire a fresh smell.
Try to always choose young mushrooms with unopened caps. Under it there are spore-bearing plates or a sponge, into which sand and insects fall when the cap opens. This will save time when processing mushrooms.
Mushrooms contain almost no acid or sugar, so a small amount of these products will improve the taste of a mushroom dish.
Try to avoid eating too much mushrooms: they are difficult to digest, even if cooked correctly and very tasty.
When I feel sad and somehow internally chilly, I cook soup. I choose a simpler recipe so that I don’t have to stand at the stove for a long time - quickly chop everything up and then sit and wait for the soup to cook, inhaling the delicious aromas. Today I have a particularly fragrant soup made from frozen porcini mushrooms, a recipe with photos from the “couldn’t get simpler” category. The set of products is spartan - mushrooms, potatoes, onions, carrots, some seasonings and herbs. This is the recipe for a good mood. Don't believe me? And you try it. It’s enough to eat a bowl of this porcini mushroom soup and you’ll get a warm feeling that you’ve been well taken care of.
The taste of the soup depends entirely on the quality of the mushrooms. For me they are gorgeous. A week ago, my mother brought me two bags of frozen porcini mushrooms. I put them in the freezer, but as soon as I opened it, the whole kitchen was immediately filled with the thick aroma of summer, August, and early foggy morning. My parents prefer to go to the forest at five o’clock in the morning, according to the old post-war habit, when they went into the forest to pick mushrooms as if they were harvesting, and whoever gets there first gets all the mushrooms. Strong, even boletus, without a single wormhole. We just managed to get out after the rain - and immediately put them in the basket. Mom froze them like that - whole, only she cleaned the legs a little from the turf and moss. All I have to do is defrost them, rinse them and cut them. Frozen mushrooms cook very quickly. 15 minutes - and the soup is ready.
Ingredients:
So, you and I have frozen mushrooms. They need to be transferred from the freezer to the refrigerator in advance so that they are completely thawed. Under no circumstances should mushrooms be placed in water - they will give the lion's share of their wonderful aroma to the water. And we need to preserve it as much as possible.
Preparing the soup will take you a little time. Let's start with the onion. It needs to be washed, peeled and cut into small enough pieces.
Pour vegetable oil into a frying pan or saucepan with a thick bottom. Add the onion and fry over low heat, stirring. Do not move away from the stove so that the onions do not burn. As soon as it becomes transparent, you will immediately need to add the carrots.
You can chop it thinly with a knife, grate it on a regular grater, or use a device for Korean carrots - then the soup will turn out to be very aesthetically pleasing. Mix carrots with onions and fry for another five minutes.
Our mushrooms have already defrosted and become soft. I don’t use the thawed water from under them, because it either needs to be filtered so that sand doesn’t squeak on my teeth, or drained. I’m not in the mood to do magic in the kitchen, so I wash the mushrooms, clean off the remaining turf and cut the mushrooms. If you want to get such distinct pieces, then cut off the stem about a centimeter from the cap and cut it into pieces a centimeter wide. And place the rest with the cap facing up. Cut it in half, and then take a half and cut it into neat pieces crosswise - you will get quarters with a distinct mushroom shape. Of course, this can only be organized if the boletus mushrooms are small.
Place the chopped mushrooms in a saucepan, mix with onions and carrots and fry for a couple more minutes.
All that was left was potatoes. We clean it and cut it into small pieces. I generally cut it into strips, like for frying, and then in half, because I don’t like large potato chunks floating in the soup. I like the potato pieces to fit in a tablespoon.
I take only 1 liter for this amount of food, because I like the soup to be rich in taste and have more thickness. You can take cold water or boil it in advance - then the soup will cook even faster.
Place the pan on the stove, add salt, bring to a boil, turn the heat up to a third, close the lid and cook for 10-15 minutes until the potatoes are boiled. At the end, add spices. Next, turn off the stove and let the soup brew for at least 20 minutes. Remember, the longer the soup sits, the more flavorful it becomes.
That's all. You can serve this mushroom soup with chopped herbs. Possibly with sour cream.
Legends can be made about the benefits of frozen mushrooms. Thanks to the extreme exposure to cold, all useful enzymes are preserved. For this reason, the product is often prepared for future use. Mushrooms are high in fiber, healthy fats and carbohydrates, and are an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a healthy lifestyle. One of the most common dishes based on mushrooms is soup. Let's look at the most delicious recipes and give practical tips.
It is not difficult to prepare soup based on frozen mushrooms if you have basic knowledge of available technologies. To begin, rinse the raw materials under the tap and chop into slices (if necessary). Consider popular recipes with chicken, semolina, butter, beans or barley. Prepare the first dish using classic technology, add your favorite seasonings to taste. Mushroom soup is served with rich sour cream and chopped herbs.
