Mushroom soup with frozen boiled mushrooms. The best recipes for wonderful mushroom soup made from frozen mushrooms. How to cook mushroom soup in a slow cooker video

11.05.2023

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

Recipe for classic mushroom soup made from frozen mushrooms

Wild 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 puree soups with processed cheese, noodles, and tomatoes. They can be cooked either in a slow cooker or on the stove. Classic mushroom soup is prepared quickly and consists of a small amount of simple ingredients.

Before you start preparing mushroom soup from frozen mushrooms, you need to remove them from the freezer, let them thaw, rinse and chop. Some housewives do not wait for the workpiece to melt, but send it straight into boiling water or into a frying pan.

Ingredients:

Frozen mushrooms – 400 gr.;
Carrots – 2 pcs.;
Potatoes – 5 pcs.;
Onion – 1 head;
Salt and pepper to taste.

Cooking method:

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

Recipe for making mushroom soup in a slow cooker

Mushroom soup in a slow cooker made from frozen mushrooms turns out rich, 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 and pepper to taste.

Cooking method:

Thaw the mushrooms, wash and chop them;
Peel the onion and chop it finely, peel the carrots and grate them on a coarse grater;
Set the multicooker to the “Baking” mode for 15 minutes, first add the onion, fry it until golden brown, then add the carrots and fry it for 3 minutes. Lastly, add the mushrooms and fry the whole mixture in a slow cooker for 5 minutes;
Add hot water to the multicooker bowl and set the “Soup” mode.
10 minutes before readiness, add noodles, salt and pepper to the broth. Cook until the beep sounds.

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

Frozen white mushroom soup recipe

Porcini mushrooms do not give the broth a dark color, as happens with most wild mushrooms. The soup remains clear. The broth has excellent taste and aroma. Classic soup is prepared from porcini mushrooms, as well as puree soups, sauces, and salads.

Porcini mushroom puree soup

Now it has become fashionable to prepare puree soups. Mushroom puree soup made from frozen mushrooms is tender and aromatic. The recipe is simple.

Ingredients:

Porcini mushrooms – 450 gr.
Onion – 1 pc.;
Olive oil – 100g.
Cream – 300 ml;
Pepper and 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.

Frozen porcini mushroom soup with processed cheese

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

Ingredients:

Porcini mushrooms – 500 gr.;
Potatoes 5 pcs.;
Carrot – 1 pc.;
Onion – 1 head;
Processed cheese – 3 tbsp. l.;
Oil – 50 gr.;
Salt and pepper to taste;
Green.

Cooking method:

Bring water to a boil in a saucepan and add pre-cooked and chopped porcini mushrooms into it;
Peel and cut the potatoes into small cubes and add them to the mushrooms;
Prepare carrots and onions - peel and chop;
Then sauté the cooked vegetables in butter;
Place the roasted vegetables in a saucepan;
After five minutes, add processed cheese to the boiling broth, which is suitable for spreading on sandwiches; it is better if it is liquid;
Stir the soup well so that the cheese spreads evenly, and cook for two minutes.

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

Benefits and harms

Frozen mushroom soup has many beneficial properties. Since mushrooms contain a lot of protein, they can replace meat dishes.

Useful properties:

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 for consuming mushroom soups:

Children under three years of age;
Presence of gastrointestinal diseases, kidney and liver diseases;
Individual intolerance.

Mushrooms and soup made 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 a few tips on how to cook mushroom soup from frozen mushrooms:

To make the dish more rich, you can use meat broth prepared in advance instead of water as a base;
Pasta, beans or cereals are added to the soup. The dish turns out rich and thick;
The first course of porcini mushrooms is considered the most delicious and healthy;
Cooking in a slow cooker will shorten the time and reduce the number of dishes that will 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 complete taste and aroma, decorate it and increase the amount of vitamins;
You can serve the soup with garlic croutons or croutons.

By storing mushrooms in the freezer, you can enjoy the aromatic mushroom broth all year round.

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

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 incomprehensible brew with a mushroom flavor and give up 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 get started!

Kitchen utensils

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.

Required Ingredients

Did you know? Let's face it, the soup will really turn out simply divine if you cook it with meat broth, but you can also 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.

Cooking sequence

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

Place the pan on medium heat and warm it thoroughly.
Remove the mushrooms from the freezer and immediately place them in the pan.
Close the mixture with a lid and simmer for about five minutes then pour in half the sunflower oil.
Warm the mushrooms until they are completely defrosted, trying to prevent the ingredient from burning.
After this, put the mushroom mixture in a bowl.
Place a saucepan of water or broth over medium heat, add bay leaf and salt, and bring to a boil.

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

Place the chopped onion in a frying pan and pour the rest of the sunflower oil over it.
Fry it over low heat, stirring the mixture frequently with a wooden spatula.
After five minutes, add the chopped carrots to the onions and close the pan with a lid.
Simmer for approximately ten minutes, add mushrooms, stirring it from time to time.
As soon as the carrots are soft and lightly fried, remove the pan from the stove.
Carefully pour the roast into the pan and mix the broth thoroughly.
Bring the water to a boil and add the chopped potatoes, stir the soup again.
Cook for approximately 15 minutes add additional seasonings and chopped herbs.
Five minutes before it is ready, taste the soup for salt and add more if necessary.
Turn off the fire and let our soup sit on the stove for about 10 minutes under a closed lid.

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.

Video recipe for making mushroom soup from frozen mushrooms

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!

Preparing mushroom soup involves several steps, especially if you plan to make pureed mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, various ingredients are added to this soup, for example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with noodles, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom and champignon soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup from frozen mushrooms, for example, mushroom soup from frozen champignons . Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up on dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Cheese and mushroom soup has a unique aroma; mushroom soup with cheese is often prepared in the form of a puree soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, the mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare cream of mushroom soup from champignons, cream of mushroom soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will get not only a tasty mushroom cream soup, but also a beautiful one. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. A similar recipe is used to prepare mushroom cream soup, creamy mushroom soup recipe, creamy mushroom soup recipe with cream, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

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.

Frozen mushroom soup: a classic of the genre

carrots - 1 pc.
egg noodles or spaghetti - 75 gr.
vegetable oil - 55 ml.
frozen mushrooms (any) - 225 gr.
potatoes - 2 pcs.
yellow onion - 2 pcs.
tomato paste - 60 gr.
greens, sour cream - for decoration

Select a suitable pan and pour 2 liters into it. filtered water until the first bubbles appear. As soon as this happens, set the burner to the middle mark and add the frozen mushrooms inside. Simmer them for about a quarter of an hour, no longer.
Peel and grate the potato tubers on a coarse grater, add to the mushrooms. Remove the skins from the onion and chop it into very thin half rings or cubes. Chop the carrots and send the ingredients for frying.
After 3 minutes, add tomato paste and stir. When the onions and carrots are fried, move them to the mushrooms and potatoes. Simmer the soup over medium heat for about 5-10 minutes, then add the pasta.
Stir the dish until the noodles/spaghetti are cooked (about 8 minutes). After 5 minutes, salt and pepper the soup, add bay leaf. Before serving, cool slightly, garnish with chopped herbs and sour cream.

Mushroom soup with beans

frozen chanterelles - 280-300 gr.
carrots - 1 pc.
fresh parsley - 20 gr.
fresh dill - half a bunch
olive/vegetable oil - 80 ml.
onions (purple) - 2 pcs.
red beans - 120 gr.

Wash the beans under the tap, place in a deep saucepan, and fill with filtered water. Leave to swell for 10 hours, after the period has expired, drain the liquid. Fill the mixture with two liters of drinking water and let it cook.
When the first bubbles appear, reduce the power to low. Simmer the product for 45-60 minutes until ready. Now wash the chanterelles and chop them finely if necessary. Add to the beans and cook for a quarter of an hour.
While the soup is cooking, grate the carrots and chop the onion into thin half rings. Fry the vegetables in vegetable oil until golden brown, transfer to the pan with the mushrooms.
Cover the dish with a lid, simmer for 10 minutes, then add salt and pepper. After cooking, let the dish sit for a third of an hour, pour into bowls, and serve with chopped dill and parsley.

Oyster mushroom soup

onions - 2 pcs.
butter - 45 gr.
potatoes - 3 pcs.
frozen oyster mushrooms - 350 gr.
carrots - 1 pc.
sour cream - 35 gr.
fresh greens - quantity at your discretion
leek - 25 gr.

Wash the oyster mushrooms with cold water and remove any pieces of ice. Pour in the filtered liquid, place on the stove and bring to a boil. As soon as the first bubbles appear, reduce the power to medium and cook the mushrooms for a third of an hour.
Peel the potatoes, cut into small cubes, add to the oyster mushrooms. Chop leeks, onions and carrots and fry them using butter. Add fresh or granulated garlic if desired (for flavor).
Add the frying to the mushrooms and potatoes, cook for another 10 minutes. At the end of cooking, season the soup with herbs, your favorite spices, pepper and salt. Serve with rich sour cream and black bread.

butter - 100 gr.
potatoes - 4 pcs.
frozen white mushroom - 550 gr.
carrots - 1 pc.
cream fat content from 25% - 550 ml.
onions - 2 pcs.
dill (fresh) - for decoration

Drain the porcini mushrooms in a colander and rinse under the tap, discarding any pieces of ice. Peel the potatoes, chop them into cubes measuring 2*2 cm (not very finely). Fry the mushrooms in butter until a dark crust appears; the composition should decrease in volume.
Chop the onion, grate the carrots on a coarse grater, fry in butter (olive or vegetable oil is allowed).
Boil the potatoes separately, add a slice of butter and salt. Turn the product into a homogeneous puree using a blender, not a pestle (masser). Pour the cream into the porridge and stir again.
Mix potatoes with fried onions. Place the mushrooms in a cooking pot, add drinking water, and simmer for 5 minutes. Pour in the potato-cream base and stir.
Leave the soup over medium heat and cook for 3 minutes. After this, turn off the burner, cover the container with a lid, and let stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

frozen mushrooms - 430-450 gr.
white onion - 1 pc.
sour cream - 30 gr.
butter - 60 gr.
potatoes - 5 pcs.
carrots - 1 pc.
semolina - 40 gr.
dill - 30 gr.

Remove the mushrooms from the freezer and leave them at room temperature for half an hour. During this period, the product will thaw; all you have to do is drain the contents in a colander and rinse thoroughly with cold water.
Place the mushrooms in a saucepan, add filtered (!) water, and cook for about a quarter of an hour on low power. Peel the potatoes, grate them on a coarse grater, and add to the mushrooms.
Melt butter in a frying pan, add grated carrots and chopped onions. Prepare the frying (the mixture should be covered with a golden crust).
At this time, the mushrooms and potatoes have already been boiled. Salt and pepper the soup, add chopped dill. Add the frying mixture to the container and simmer for another 5 minutes.
After the allotted time, add semolina in a thin stream, stir well. Cook until completely plump (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

pearl barley - 115 gr.
onions - 1 pc.
frozen champignons - 330-350 gr.
carrots - 1 pc.
potatoes - 3 pcs.
vegetable oil - 90 ml.
fresh dill - 1 bunch

Rinse the pearl barley 5-6 times, leave in a colander or kitchen sieve to drain excess liquid. Pour boiling water over the mixture and leave to soak for 1.5 hours.
Meanwhile, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruits into small pieces and cook in boiling water.
Skim off the foam that appears during the simmering process. 10 minutes after the start of cooking, add bay, salt and pepper. Cover the container with a lid and cook for another quarter of an hour.
After the allotted time, remove the champignons with a slotted spoon, set aside, they will be needed later. Add steamed pearl barley into the resulting broth and stir. Cook the soup for another 35-45 minutes.
Peel the potatoes in advance and chop the tubers into cubes. Add to the soup after the pearl barley is cooked. Cover the container with a lid and continue to simmer the dish.
At this time, prepare a frying mixture of chopped onions, grated carrots and half a bunch of dill. After the vegetables acquire a golden color, add boiled mushrooms to them. Fry the mixture for another 5 minutes.
Pour the mixture into the soup, turn off the burner, and leave the dish to steep for 15 minutes. Pour into plates and garnish with sour cream or mayonnaise. Sprinkle with chopped dill and ground black pepper.

Mushroom soup with chicken in a slow cooker

red bell pepper - 1 pc.
carrots - 1 pc.
potatoes - 4 tubers
frozen mushrooms (champignons or porcini) - 250 gr.
chicken fillet - 250 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
green onions - 30 gr.
butter - 80 gr.
onions - 2 pcs.
spices (any) - to taste
sour cream (for serving) - quantity at your discretion
drinking water (for broth) - 2-2.2 l.

Chop the chicken fillet into 3*3 cm cubes, marinate the product in spices and leave for 20 minutes. After the expiration date, boil the meat in a multicooker bowl to obtain the original broth.
Wash and chop the frozen mushrooms, chop the potatoes into cubes. Chop onions and carrots, chop peppers. Send all components to fry in butter.
When a golden crust appears, move the frying into the broth. Cook the mixture for another 15 minutes on the “Soup” or “Baking” mode. After the allotted time has passed, add chopped herbs to the soup.
Cover the multicooker lid and leave the dish to steep. Pour into bowls, top the soup with sour cream and sprinkle with dill. If desired, you can add chopped tomatoes to the dish, after removing the peel from them.

Frozen mushrooms do not require preliminary defrosting. It is enough to rinse the raw materials with water, removing pieces of ice.
To make the soup rich and rich, fry the mushrooms before adding them to the broth. To improve the structure, the product can be ground in a blender (about 30 seconds).
Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you add a little water and add some salt, you get a full-fledged puree soup.

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.

Video: how to prepare mushroom soup from dried mushrooms

Sometimes you get tired of meat soups and borscht and you really want something tender, new, but just as warming and satisfying. In this case, mushrooms, collected in the forest during the summer and waiting in the wings in the far corner of the freezer, come in very handy. And this soup has no equal, dear friends!

Therefore, if suddenly your imagination has dried up, but somehow you don’t have to be a mushroom picker, run to the store quickly. Nowadays, fortunately, there is a lot of freezing on any counter and it is available to everyone. Moreover, it is in this way that the largest amount of all vitamins and nutrients in the product is preserved. And the taste of such mushrooms is no worse than fresh ones, the main thing is to store them correctly.

Do you know how nutritious mushrooms really are? This is a real storehouse of vegetable protein. And no fat at all! For ladies on a diet, for children and even for gourmets, this dish should always remain at the top, and this soup is very easy to prepare. Of course, the most famous is probably cream soup. Every self-respecting restaurant or even just a cafe must have this exquisite, delicate creamy soup on its menu, which has won the hearts of millions of people. And yet, there are very, very many cooking options. With or without meat, with milk or cream, or you can add pasta! Huge scope for experimentation. Well, shall we get started?

Mushroom soup-cream from champignons with cream step-by-step recipe with photos

The recipe for this soup is truly magical. Having prepared it once, you can be sure that your guests will rate your culinary talents extremely highly, at the restaurant level. Such soups are rarely served at home, so there is a myth behind them about the complexity of preparation and expensive ingredients. But really, the only thing you need in particular is a good immersion blender and confidence in your abilities. We wish you success!

Ingredients for 5 servings:

chicken bone soup set – 300 g
optional, can be replaced with a bouillon cube
water for broth - 1.5 liters
champignon mushrooms, porcini mushrooms or honey mushrooms – 300 g
potatoes – 3 medium
onion – 1 large or 2 medium onions
garlic 1-2 cloves
fresh greens
bay leaf – 1-2 leaves
cream 10% - 0.5 liters
salt, black pepper

How to cook?

Step 1. First of all, you need to set the broth to boil. As you know, the longer the broth simmers, the tastier the soup. Therefore, you need to give him at least an hour. This is just the optimal time to have time to prepare the frying and prepare the potatoes.

So, you need to take a large saucepan, put the soup set in it and fill it with cold fresh water. Precisely cold, because this is the best way to make the broth as rich as possible. Add whole peas of bay leaf and black pepper to the water. No need to add salt yet.

Bring the broth to a boil, then reduce the heat to low and let it simmer for an hour to four hours.

Step 2: While our broth is cooking, let's get to the rest of the ingredients. Potatoes, garlic and onions need to be peeled and washed thoroughly. And the mushrooms need to be defrosted under running warm water or, for example, put in a microwave oven on defrost mode.

Step 3. Cut the onion into large half rings. The shape is not particularly important, since in the end all the ingredients are still broken through by the blender. The garlic also needs to be cut into thin slices, the shape again does not matter. But we recommend cutting the potatoes as finely as possible so that they cook as quickly as possible.

Step 4: Heat a large frying pan over high heat, drizzle with vegetable oil or butter and add onions. The heat can be reduced to medium, and while the dishes are cooling, actively stir with a spatula to prevent it from burning. Add garlic. It is better to fry longer, at least 20 minutes, so that the onion becomes soft, caramelized and acquires a rich taste and aroma.

Step 5. When the onions are fried and the broth is cooked, you can mix all the ingredients. Well, or almost everything. First you need to strain the broth or use a slotted spoon to catch all the bones; we don’t need them anymore. If there is meat on the bones, you can carefully remove it and throw it back into the pan - it will not be superfluous in our soup. Add onions, potatoes and mushrooms to the broth, close the lid and cook over low heat for about 20 minutes.

Step 6. Well, our soup is almost ready! All that remains is to fill this whole miracle with cream and beat thoroughly with a blender so that there are no lumps left, we need a homogeneous, creamy mass. Add salt to taste, sprinkle finely chopped herbs on top and serve quickly!

Bon appetit!

Mushroom soup with noodles - delicious step-by-step recipe

But this recipe is the complete opposite of the previous one - absolutely any mushrooms will do and we will eat them whole in the soup! This is a kind of classic soup for a family dinner, with noodles for satiety and sour cream for happiness.

The broth is often chicken or meat, but since in the previous recipe we already discussed the method of preparing chicken bone broth, this time we will analyze the preparation of vegetable broth.

What are the benefits of vegetable broth? Well, first of all, it is much easier for the body. Ideal for diet. In addition, many people are now actively switching to veganism and vegetarianism - giving up meat products or animal products in general. And it’s not for nothing that they do this. Scientific research has long proven the harm of animal fats (with the exception of fish) and the benefits of most vegetable oils.

Therefore, once again preparing a dish exclusively from vegetables will be an excellent decision and a great contribution to the health of the whole family.

Ingredients for 6 servings:

whole carrots - 1 large
garlic - a couple of cloves
2 medium onions
your favorite mushrooms – 300-400 grams
bay leaf – 2 leaves
potatoes – 2 small
vermicelli – 5 tablespoons
a bunch of greens - and celery, and parsley - all in the soup!
vegetable oil
salt and pepper to taste

How to cook?

Step 1. First, clean all the vegetables and set the broth to boil; this will always be your first step in making soups. Another advantage of vegetable broth is the speed of preparation. To achieve the ideal taste, it needs to be boiled for an hour, but 30 minutes after boiling is enough. Compared to 4 hours of cooking meat, this is a huge saving of precious time.

So, in a large saucepan you need to put 1 clove of garlic, 1 onion, cut into 2 or 4 parts, half a carrot, cut into 4 long slices and a bunch of herbs. And it is precisely this preservation of large sizes of vegetables that will make it possible to extract the best from them when cooking.

Pour 1.5 liters of cold clean water over the vegetables, place bay leaves and black peppercorns on top and close the lid tightly. The broth should be brought to a boil and then simmered for half an hour to an hour over low heat. When the broth is ready, remove the vegetables from it.

Step 2. Prepare the roast for the soup. Of course, you can skip this step and just throw the chopped ingredients into the soup. But in this case the taste turns out to be much less rich, and in vegetable soups this can be critical. Cooking healthy is important, but tasty food is more important.

Finely grate the remaining half of the carrots, cut the onion into small cubes. Of course, if your household doesn’t mind onions, you can cut them larger, but for some reason many people, especially children, turn their noses up at it. Finely chop the remaining garlic clove or grate it too.

Step 3: Heat a large, heavy-bottomed frying pan and spray generously with vegetable oil. Indeed, do not spare it, otherwise the soup will turn out to be completely lean, because there is no fat at all in vegetables and mushrooms.

When the oil is hot, add the onion and garlic to the pan and fry until golden brown and the texture softens. This will take about 10-15 minutes. Be careful, the pan must be hot enough, otherwise the onions will begin to stew, and this will have a completely different taste. Clearly not what we need. Then add the carrots and fry, stirring, for about 10-15 minutes, adding oil if necessary. The roast is ready!

Step 4. While the frying is being prepared, you can defrost the mushrooms. Usually there is no point in frying them, since frozen ones use already poached mushrooms. However, if you froze the mushrooms yourself and froze them fresh, you can add them to the pan, but only if you are sure that they are completely defrosted, otherwise the stewing process will begin.

Step 5. Cut the potatoes into small cubes and add them to the prepared broth along with the frying. Don't forget to strain the broth first or use a slotted spoon to catch everything out of it. Cook over medium heat for about 20 minutes more.

Step 6. It’s just a matter of small things; you need to add salt and spices to taste to the almost finished broth and put a few spoons of vermicelli in it. Depending on the thickness of your soup, you may need to add more or less than the recipe calls for. After this, the soup is cooked for another 3-4 minutes, then stirred, tightly closed with a lid and left to infuse for about 15 minutes. The soup is ready!

Season with sour cream or mayonnaise and serve. Bon appetit!

Mushroom soup with milk and egg

Many people prepare cream soup with milk instead of cream. but we have already discussed this recipe, so I would like to consider something more interesting. And we found it! A wonderful recipe for a thick, rich mushroom soup made with milk, with the addition of an egg. This is no longer just a hearty dish, but a complete lunch.

And here we will use chanterelles. Yes, those same red, fragrant pieces of happiness that grow in our forests and which simply cannot be imagined without dairy products. Of course, you can use any others, but in our opinion, chanterelles are ideal for this recipe.

Ingredients for 6 servings:

potatoes - 2 pieces, large
chicken egg
1 large onion
small carrot
milk with a high percentage of fat content, preferably 6%
chanterelles – 400 grams
greens, salt and pepper
butter

How to cook?

Step 1. First you need to put the mushrooms to defrost, and then cook. To do this, we put them on the bottom of the pan, fill them with water so that the mushrooms are completely covered with water by at least 1-2 centimeters and put them on medium heat. It will take about half an hour to completely defrost and cook.

Step 2. Meanwhile, let's prepare the frying we already know. We clean all the vegetables in the same way, finely grate the carrots and finely chop the onion. Heat a frying pan with oil, fry the vegetables, stirring.

Step 3. Meanwhile, chop the potatoes. In this soup it is recommended to cut it into strips, like for French fries.

Step 4. Add vegetables to the mushrooms and cook our soup until the potatoes are ready - about 20 minutes. When everything is ready, pour it all with a liter of milk, add salt, and add spices to taste. While the soup is boiling, crack one egg into a small bowl or mug and beat it with a fork or whisk. When the soup boils, actively stirring the soup with a ladle, add the beaten egg and bring the soup to a boil again.

Ready! Serve in bowls, topped with herbs. Bon appetit!

Mushroom soup with tree mushrooms: shiitake and oyster mushrooms with the addition of chicken

Over the past few years, Japanese cuisine has gained great popularity in Russian cuisine. Therefore, now in almost any supermarket you can easily find the ancient shiitake mushroom, which has a rich, piquant taste and an aura of mystery around it, because almost everyone often sees it, but very few people know how to cook it.

Today we will slightly lift the veil of secrecy and find out how to prepare a delicious soup for lunch with this overseas miracle mushroom. And rejoice, we will finally add chicken to this soup! Don’t worry, this is not a nuclear-spicy dish at all and we won’t cover it with soy sauce. On the contrary, the soup will turn out very tender, with only a slight oriental note and rich taste.

But more than that, and importantly, this mushroom is incredibly healthy. It’s not for nothing that it is now the most sought-after mushroom in the world and is actively used by the Japanese and Chinese in almost all dishes. But the East is a delicate matter, you know. They just won't do anything. So we advise you to follow their example and start adding this precious product to your diet.

Ingredients for 5 servings:

chicken fillet or thigh (bones will give a richer taste) – 200 grams
Shiitake mushrooms – fresh 150 grams or dried 70-80 grams
salt, spices
chicken broth - 1 liter, can be replaced with vegetable broth
fresh cilantro, green onions
soy sauce – 2 tablespoons
garlic – 2 cloves.

How to cook?

Step 1. If you are using dried mushrooms, before using them you need to soak them, preferably for 4-6 hours, then drain the water.

Step 2: Wash the chicken thoroughly, if you are using thighs, you will need to remove the skin. Mushrooms and chicken should be cut into arbitrary slices, based on your own preferences.

Step 3. Crush the garlic with the wide side of a knife, chop finely and grind with salt, cilantro and soy sauce. This is our oriental dressing; you can add any spices to it if you wish; soy sauce can be replaced with teriyaki, oyster or fish sauce. But this, of course, is for amateurs.

Step 4. We need a saucepan with a thick bottom. You need to put it on the fire, melt a piece of butter at its bottom and fry the pasta prepared in advance in oil. Then add mushrooms to the mixture and pour the broth over it all. When the broth boils, add chicken fillet, which, if desired, can be pre-fried in butter for a richer taste. Cook for 5-7 minutes, then season with greens and onions and serve. The soup is delicious and not at all greasy!

Bon appetit!

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 bit 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. Good luck to you!

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