Frozen mushroom soup

Frozen mushrooms are just as useful as fresh ones. If you yourself decided to freeze the mushrooms, you need to carefully sort them out and get rid of rotten and poisonous. When freezing, all the beneficial properties of mushrooms are preserved., can not be said about dried and pickled mushrooms.

You can cook various dishes from frozen mushrooms, including mushroom soup.Mushroom soup - great dinner for the whole family. In this dish there is no meat, the main ingredient is mushrooms and vegetables, which makes mushroom soup dietary and lean.

Frozen Mushroom Soup: A Simple Recipe

Composition:

1. Frozen mushrooms - 250 g
2. Carrots - 1 pc.
3. Onions - 1 pc.
4. Potatoes - 4 pcs.
5. Butter - 4 tbsp.
6. Salt and pepper to taste
7. Bay leaf - 2 pcs.

Cooking:

• Peel and dice onions.
• Fry the onions in butter until golden brown.
• Peel the carrot and grate it on a coarse grater.
• Add grated carrots to the pan in a frying pan.
• To the onions and carrots add frozen mushrooms, pre-cut into cubes. It is better to take white mushrooms to make the soup transparent.
• Simmer vegetables until cooked mushrooms. Mushrooms should be fried a little so that they keep their shape in the soup and do not fall apart.
• Pour water into the pan and boil it. Add bay leaf and allspice to boiling pot.
• In boiling water, throw potatoes, peeled and diced, and the contents of the pan.
• The soup is cooked until the potatoes are ready.
• After cooking, add salt to taste.
• Soup from frozen mushrooms served hot with sour cream or mayonnaise.

Frozen Mushroom Soup with Barley

Composition:

1. Frozen mushrooms (any) - 0.5 kg
2. Boiled pearl barley - 250 g
3. Fresh or frozen green peas - 1 tbsp.
4. Onions - 1 pc.
5. Potatoes - 3 pcs.
6. Parsley root - 100 g
7. Celery Root - 100 g
8. Carrots - 1 pc.
9. Bay leaf - 3 pcs.
10. Greens - 1 bunch
11. Vegetable oil - 3 tbsp.
12. Allspice - to taste
13. Salt - to taste
14. Sour cream - for refueling

Cooking:

• Using a knife, clean all the vegetables, then rinse them under running water.
• Chop vegetables alternately: cut onion into half rings, carrots, parsley and celery roots cut into strips, cut potatoes into cubes, finely chop the garlic.
• Boil the barley and fold it into a colander. All liquid should flow from the barley.
• Put frozen mushrooms in a separate bowl and pour cold water into it. Mushrooms should be defrosted.
• After the mushrooms have thawed, drain the water off of them, drain in a colander and rinse under cold water. Leave the mushrooms in a colander until all the water is drained.
• Pour some vegetable oil into the pan and fry the chopped onion until golden brown.
• Then add the mushrooms to the onion and simmer until cooked.
• Put the pot of water on the fire, and after the water boils, put parsley and celery roots in the pot. Boil 10 minutes.
• Then add sliced ​​carrots to the pan and cook for another 10 minutes.
• Add potatoes to the vegetable water and cook for another 10 minutes.
• After the vegetables have boiled, add the fried mushrooms and onions, boiled pearl barley, green peas, lavrushka and allspice to the pan.
• Season the mushroom soup with garlic and herbs. Stir.
• After boiling the soup for 20 minutes. Soup must be periodically stirred and skimmed with foam from the surface.
• 3 minutes until cooked, salt the mushroom soup to taste. Remove the pan from the stove, close the lid and let the soup brew for 15 minutes.
• Soup from frozen mushrooms can be served at the table, seasoned with sour cream.

Frozen Mushroom Soup with Cheese

Composition:

1. Frozen mushrooms - 500 g
2. Onions - 1 pc.
3. Carrots - 1 pc.
4. Potatoes - 6 pcs.
5. Liquid processed cheese - 2 tbsp.
6. Bay leaf - 2 pcs.
7. Pepper Peas
8. Butter - 2 tbsp.
9. Salt - to taste
10. Greenery

Cooking:

• Thaw the mushrooms and put them in boiling water.
• In a pot of water and mushrooms, add salt to taste.
• After boiling cook for another 15 minutes.
• Add sliced ​​and peeled potatoes to the pan.
• Fry the onions in butter and grated carrots grated on a coarse grater. Add vegetables to the soup.
• After 5 minutes, pour the melted cheese into the mushroom soup. Stir and remove the soup from the stove.
• The soup is ready to eat.

Frozen Mushroom Soup with Beans

Composition:

1. Frozen mushrooms - 250 g
2. Beans - 100 g
3. Carrots - 2 pcs.
4. Onions - 2 pcs.
5. Vegetable oil - 3 tbsp.
6. Greens - 1 bunch
7. Salt and pepper to taste

Cooking:

• Rinse the beans under running water and soak overnight.
• Pour water into the pot and place the beans. After 30 minutes of cooking, add defrozen mushrooms to the pan.
• Bring water to a boil, add grated carrot and diced onion. Salt, pepper and cook until tender.
• Frozen mushrooms soup should be steeped under a closed lid for 15 minutes.
• After the soup is poured into plates, season with sour cream or mayonnaise and sprinkle with chopped greens.

Frozen Mushroom Soup Noodle

Composition:

1. Frozen mushrooms - 200 g
2. Noodles - 60 g
3. Potatoes - 1 pc.
4. Onions - 2 pcs.
5. Carrots - 1 pc.
6. Tomato paste - 2 tbsp.
7. Vegetable oil - 2 tbsp.
8. Lavrushka
9. Salt and pepper to taste

Cooking:

• Pour water into a saucepan, put it on the fire and bring to a boil.
• Put frozen mushrooms in boiling water. After the mushrooms are limp, pull them out with a slotted spoon. Cool the mushrooms and cut into small pieces. Put the sliced ​​mushrooms in the pan again.
• Grate the peeled potatoes on a grater and add to the pan with the mushrooms.
• Finely chop the onion and carrot and fry them in vegetable oil. Add roasted vegetables to the pan.
• After boiling water in the pot, add noodles to it, stirring for 15 minutes.
• Put the spices in the pan.
• Frozen Mushroom Soup is ready to eat!

Enjoy your meal!

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