Home Steering Mushroom soup recipe from frozen champignons. Mushroom soup from frozen champignons Cooking soup from frozen champignons recipes

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Mushroom soup recipe from frozen champignons. Mushroom soup from frozen champignons Cooking soup from frozen champignons recipes

Including mushroom dishes in your diet will not only allow you to enjoy their delicious taste, but also satisfy your body’s protein needs. The culinary art continues to be replenished with new recipes for second courses, the main component of which is mushrooms. However, the popularity of mushroom soups also continues to gain momentum.

Frozen champignon soup with vegetables is a hearty, but at the same time dietary dish that you can afford without fear of the appearance of extra centimeters in the waist area. Freezing is a great way to store food and retains many more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so using this recipe, preparing a delicious lunch or dinner will not be difficult.

So, according to the mushroom soup recipe, you will need:

Packaging of mushrooms - 500 g
Green peas (fresh, frozen or pickled) - 250 g
Boiled pearl barley - 250 g
Onion - 1 pc.
Potato tubers - 2 pcs. large sizes or 3 pcs. average
Carrots - 1 pc.
Bay leaf - 2 pcs.
Celery root and parsley - 100 g each.
Garlic - 4 cloves
Black and allspice peas - 4 pcs.
Dill greens - 1 bunch
Vegetable oil - 3 tbsp. spoons
Sour cream or cream - 2 tbsp. spoons

Step-by-step preparation of the dish

In order to cook champignon soup, first use a knife or a special cleaning device to peel the potatoes, carrots, onions, garlic and parsley roots with celery. On a cutting board, cut the onion and garlic into rings, the celery and parsley roots into strips, the potatoes into cubes, and you can grate the carrots. Boil the pearl barley and drain it in a colander.

Frozen mushrooms should be handled with extreme care. Open the package of champignons and carefully transfer them into a deep container. Fill it with cold water and wait until the mushrooms are completely defrosted. Even if it takes about half an hour, you should not speed up the process by adding hot water, otherwise the product will lose its shape and will only be useful for preparing cream soup from frozen champignons. After complete defrosting, the contents of the container should be rinsed under running water.

Grease a frying pan with olive or sunflower oil and place it on the fire. After the frying pan is well heated, place the pre-chopped onion into it. Fry it for five minutes, stirring constantly. As a result, the onion should acquire a light golden hue. After this, add the champignons and continue to fry the products, stirring them. After about 15 minutes, when all the moisture provided by the mushrooms has evaporated, you need to turn off the stove. By this time both ingredients will be light brown in color.

Choose a pan with a capacity of about two liters and fill it with water. Place the pan on the stove and bring the water to a boil. After this, place the roots of celery and parsley, as well as carrots, into the water. Cook them for a quarter of an hour, then add potato cubes and continue cooking until fully cooked.

The next step in preparing the soup is to add fried mushrooms and onions, pearl barley and green peas to the boiling mass. After thoroughly mixing the contents of the pan, add bay leaf, peppercorns, and garlic. Finally, add the dill and mix all the ingredients again.

Keep the soup on the fire for a few more minutes, stirring from time to time and removing the foam that has formed on the surface. Don't forget to add salt to taste. There is no clear and precise answer to the question of how long to cook frozen champignons for soup, but within 10 minutes will be enough. It is not recommended to overuse salt, not only from the point of view of taking care of your own health, but also so as not to drown out the taste of the products used. After the fire is turned off, you should cover the dish - it needs to brew a little.

The soup should be served in deep bowls with thick walls so that it retains heat for as long as possible. Don't forget to add sour cream to taste. If your family likes this mushroom dish, next time you can experiment and make pureed soup from frozen mushrooms.

Frozen champignon soup with vegetables is a hearty, but at the same time dietary dish that you can afford without fear of adding extra centimeters to your waist. Freezing is a great way to store food and retains many more nutrients than drying or canning. Modern freezing equipment allows you to always have a package of frozen champignons on hand, so using this recipe, preparing a delicious lunch or dinner will not be difficult.

So, according to the mushroom soup recipe, you will need:

Packaging of mushrooms – 500 g
Green peas (fresh, frozen or pickled) - 250 g
Boiled pearl barley - 250 g
Onion - 1 pc.
Potato tubers - 2 pcs. large sizes or 3 pcs. average
Carrots - 1 pc.
Bay leaf - 2 pcs.
Celery root and parsley - 100 g each.
Garlic - 4 cloves
Black and allspice peas - 4 pcs.
Dill greens - 1 bunch
Vegetable oil - 3 tbsp. spoons
Sour cream or cream - 2 tbsp. spoons

Step-by-step preparation of the dish

Mushroom soup from frozen champignons turns out aromatic, tasty, just like fresh mushrooms, and with sour cream - who can resist that magical smell from the kitchen? Fresh mushrooms are a seasonal product that goes away very quickly. That is why freezing is the most ideal option for storing mushrooms. This delicious first course with mushrooms is popular because it can be quickly prepared all year round.

Mushrooms decorate any soup. Vegetarians can prepare this soup without meat, meat eaters - with veal, chicken, pork, beef or any other type of meat. You can take any mushrooms: champignons, porcini mushrooms, chanterelles, honey mushrooms. An assortment of different types is also suitable; they can be frozen mixed. A light, appetizing mushroom soup is prepared with potatoes, noodles, and when combined with cheese, the result is simply magical taste. Select the champignon soup recipe of your choice from this publication and cook. The result is a delightful aroma throughout the whole house and a great mood! Delicious recipes for borscht, sorrel soup and okroshka will also help you diversify your menu.

Mushroom soup can be easily prepared with either frozen or fresh mushrooms.
Ingredients:
Potatoes - 5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Frozen champignons – 1 package (400 g)
Butter for frying
Sour cream to taste

Preparation:

Without defrosting, place the mushrooms in boiling water. After boiling, cook for another 15 minutes. Then add the diced potatoes to the pan.

Fry finely chopped onions and carrots in butter and add to the soup. If you like the taste of real fresh vegetables, just put them in the pan along with the potatoes without frying.

When the soup boils, you will need to add salt and spices to taste. Bring the soup to readiness for another 15-20 minutes. Remove from the stove, let it brew under the lid.

Before serving, you can add chopped herbs and sour cream. Bon appetit!

On a note
Housewives are often interested in how long it takes to cook frozen champignons in soup. Cooking time varies depending on the cooking method. If the mushrooms are initially fried with vegetables, and then boiled in broth, then the process of their readiness will be completed in 10 minutes. If frozen champignons are immediately sent to the pan, then cooking will take a little longer. 20 to 25 minutes.

Mushroom soup with vermicelli

With just 400 grams of any frozen mushrooms and one hour of free time, you can make a hearty and flavorful dish. At the same time, the components of the soup can be replaced, frozen or fresh mushrooms, vermicelli or noodles, spaghetti.
Ingredients:
Frozen mushrooms – 400 g
Water - 2.5 l
Onions - 2 pcs.
Carrots - 2 pcs.
Vermicelli – 100 g
Olive oil – 70 ml
Salt - to taste
Pepper - to taste
Dill sprigs - 3 pcs.
Sour cream - 3 tbsp. l.

Preparation:

Prepare frozen mushrooms: leave them in hot water for 20 minutes, then peel and chop.

Peel the carrots and onions. Grind the carrots on a coarse grater, finely chop the onion.

Heat a frying pan and fry the chopped mushrooms in olive oil over medium heat for 10 minutes.

Without turning off the heat, remove the mushrooms from the pan and fry the onion in it until slightly translucent. Add carrots to the onion and fry for 7 minutes. Then add mushrooms, salt, pepper to them again and mix.

Next, start preparing the soup itself. To do this, you need to put water in a saucepan on the fire and after it boils, add mushrooms, onions and carrots. Cook for 15 minutes, stirring the ingredients constantly. Don't forget to add salt and pepper.

Add vermicelli to the soup and cook for another 15 minutes.

Prepare the dish when the soup is already in the bowls.

To do this, you can use chopped dill and a spoonful of sour cream. Bon appetit!

How to cook cream of mushroom soup

To make a puree soup, you can add grated processed cheese to it and grind all the ingredients after cooking in a blender until smooth. After this, you need to cook it for another 5-7 minutes, without bringing the soup to a boil. But even without this, the soup will be very tasty.

This mushroom soup can be made with both potatoes and meat. To do this you will need potatoes (4 pieces) and any meat: veal, pork. You can also use beef, but it will take longer to cook, this must be taken into account. Chicken fillet is best. It is with broth that the soup will be richer. To do this, water must initially be placed on the fire with chopped meat. After the water boils, you need to add potatoes (pre-peeled and diced) to the chicken broth. Bouillon cubes will help for flavor. Then cook everything as described in the previous recipe above. For mushroom soup lovers, I suggest you take a look at my colleague Margarita’s blog for delicious recipes for creamy mushroom soup.

Video recipe on how to make frozen mushroom soup with melted cheese

Bon appetit!

Advice
What kind of meat is suitable for mushroom soup? Chicken broth is considered the best, so give preference to chicken or turkey. But if you want a fattier and richer broth, then pork and beef will do.

Frozen champignon soup with chicken and cream

In winter, hot mushroom broth with chicken and homemade vermicelli or noodles will be very nutritious. It will give you strength, vigor and energy. It’s easy and quick to cook a delicious stew, for example, with champignons, at home in a saucepan or slow cooker.

Ingredients:
Chicken – 350 g
Carrots - 1 pc.
Large onions - 1 pc.
Frozen champignons – 300 g
Rice - 50 g
Bay leaf - 3 pcs.
Vegetable oil - 2 tbsp. l.
Cream 20% fat – 150 g
Premium flour - 2 tbsp. l.
Water - 3.5 l
Salt to taste
Ground black pepper to taste
Spices and seasonings for soups
Frozen or fresh parsley - 1 bunch

How to cook mushroom soup with chicken broth and cream

Remove the skins from the onion. Cut into half rings or neat cubes.

Grate the peeled carrots on a coarse grater.

Grease the frying pan with vegetable oil. Place on medium heat. Add onion. Fry until golden. Next add carrots. Stirring regularly, simmer until the vegetable becomes soft. Add frozen mushrooms to carrots and onions.
If the mushrooms were cut into slices before freezing, then it is not necessary to defrost them first. The water will evaporate while extinguishing. Continue cooking for another 5-7 minutes. Turn off the gas. Set aside roasting.

Pour boiling water over the rice.

Cut the chicken into portions. Place in the bottom of a deep saucepan. Fill with purified water. Add bay leaves. Place the dishes over high heat. After boiling, turn the gas to low and cook for 20 minutes. Don’t forget to remove the meat noise from time to time.

When the broth boils, turn off the gas. Strain the liquid through a sieve or cheesecloth. Set the chicken aside. Wash the pan thoroughly and dry with a towel. Pour the chicken broth into it again. Put on fire.

Throw pre-washed rice into the boiling liquid. Cook for 10 minutes over medium heat with the lid open.

Then send the frying. Continue cooking for 7 minutes.

Making sauce from cream and flour

While the ingredients are cooking, prepare a mixture of cream and flour. Mix them and beat thoroughly with a whisk until smooth puree. This must be done without lumps. If they still exist, the right thing to do is to strain them.

Pour the sauce into the boiling broth. Add salt, pepper, and optional Provençal herbs, spices or seasonings.

Finely chop the greens and add to the pan. Stir the stew. Put out the fire. Close the lid. Leave on the stove for another 20 minutes. Bon appetit!

Advice
After cooking is complete, pour the delicious frozen mushroom soup into plates or bowls. Serve with homemade croutons, rye bread or meat or vegetable twirls. The dish will acquire a special taste if sour cream is added.

Mushroom soup from frozen champignons with barley

Mushroom soup made from frozen champignons with barley turns out to be very satisfying and rich. This dish is an amazing combination of not only tasty, but also healthy products. And its aroma will not leave any connoisseur of this delicacy indifferent.
Ingredients:
Frozen champignons – 350 g
Pearl barley – 150 g
Olive oil – 50 g
Parsley sprigs - 2 pcs.
Onions - 1 pc.
Bay leaf - 3 pcs.
Water - 3 l
Salt to taste
Ground pepper to taste

How to cook frozen mushroom soup with barley

Peel and finely chop the onion and carrots. Also chop the parsley.

Thaw the mushrooms, rinse several times and chop into pieces if necessary. Place them in a saucepan with water, bring to a boil and cook for another 15 minutes. Then you need to remove the foam from the broth and throw a bay leaf into it. After this, remove the mushrooms and place them in a separate bowl.

Add pearl barley to a pan of water and cook for approximately 35 minutes.

Fry the onion in olive oil for 10-15 minutes. Fry the mushrooms in the remaining oil for 10 minutes, stirring constantly. Add onion, salt, pepper again and mix.

Place the resulting mixture in a saucepan with almost finished pearl barley, continuing to cook the soup for another 15 minutes.

Season the dish with salt and pepper and simmer for another 3-5 minutes. Then add parsley.

It is better to serve the soup immediately after cooking, after leaving it to steep for 15 minutes under the lid. Boiled rice also goes well with other components of the dish, which some cooks use instead of pearl barley. Bon appetit!

Advice
Before cooking, barley should be left in cold water for 30 minutes. Then pour boiling water for another 1 hour. Thanks to this, the cereal will be cleaned and steamed.

Cooking assorted soup with mushrooms and lentils

Delicious frozen mushroom soup with red lentils is easy and quick to prepare.
Ingredients:
Frozen mushrooms (honey mushrooms and champignons) – 300 g
Dry mushrooms - 5 pcs.
Onion - 1/2 pcs.
Carrots - 1 pc.
Potatoes - 2-3 pcs.
Red lentils - 3 tbsp. l.
Broth - 1.5-2 liters
Salt to taste
Vegetable oil
Parsley dill
Garlic - 1 clove

How to make soup

Fry chopped onions and carrots in vegetable oil.

Add frozen mushrooms. You can add a few more soaked dry mushrooms for taste. Simmer for 10 minutes.

Pour in hot mushroom broth. You can also use meat broth. Add also filtered water in which the dry mushrooms were soaked. Add diced potatoes and red lentils. Cook for 20 minutes. When the soup is ready, add chopped parsley and dill, as well as a chopped garlic clove. Let sit covered for 10 minutes.

Serve with sour cream. Bon appetit!

Video recipe on how to cook delicious mushroom soup with cream in a Redmond multicooker

Bon appetit!

This is how you can quickly prepare a very satisfying mushroom soup from frozen champignons, which will perfectly diversify your daily diet and will delight the whole family with its aroma.

Autumn is approaching and most often they are now watching how to cook and or how to cook, since February 14, Valentine's Day, subscribe to the channel and like it. Share musical greetings with your loved ones on social networks. Now I will have more work, I will congratulate everyone on the holidays, and we have a lot of them!

P.S. Very soon the whole country will proudly celebrate Aviation and Cosmonautics Day on April 12. Our courageous cosmonauts invested so much effort in the exploration of outer space. And this wonderful holiday awaits you on my blog. For older people, this will be a small journey into the past, the world of childhood - remember the magnificent emotional films “Youths in the Universe”, “Solaris”, “Milky Way”. The red thread running through them is the hope and dream of humanity - the exploration of space, other planets, worlds, knowledge of the Universe. Enjoy watching!

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

This recipe makes an easy first course. If you have not prepared the forest delicacy yourself, then the frozen product can always be purchased in large stores.

Mushroom warms very well and creates comfort in the house.

Ingredients:

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

Preparation:

There is no need to heat the water before cooking. Place frozen mushrooms in liquid. You can use any forest or champignons. Add some salt. Throw in a bay leaf.
Grind the potatoes. Pour the resulting straw into water. Chop the onion. Chop the butter and melt in a frying pan. Throw in onion cubes and fry.
Pour sunflower oil into a separate frying pan and heat. Grate the carrots using a grater. If you like a pronounced carrot flavor, you can cut it into cubes. Place in oil and simmer.
Add two roasts to the mushroom broth and boil. Potato pieces should be completely cooked.

All that remains is to sprinkle with seasonings and mix.

Chicken broth with rice

Mushrooms go perfectly with rice cereal, and if you boil them with the addition of chicken, the stew will be more flavorful and satisfying.

Ingredients:

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

Preparation:

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

Top with sour cream in plates. Chop the parsley and sprinkle in portions.

Frozen mushroom soup with meat and vermicelli

The aromatic stew will become rich thanks to vermicelli. It's easy to prepare and turns out delicious.

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

Ingredients:

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

Preparation:

Boil water, place mushrooms in it (no need to defrost in advance), boil.
Grate the potatoes (use a fine grater) and add them to the mushrooms.
Chop the onion. Chop the carrots. Fry the resulting vegetable strips in oil in a frying pan - the vegetables should brown. Pour in the tomato paste, stir and add everything to the broth.
Boil. It will take five minutes. Throw in the vermicelli. To prevent the pasta from sticking together, you need to constantly stir the soup for the first minute.
Season, add salt, add bay leaf and simmer for three minutes.

With pearl barley

Pearl barley will help achieve harmony of taste. The stew turns out to be unique! This is exactly the kind of mushroom soup with barley that was prepared in the former Soviet Union. Therefore, you will not only like the taste of the dish, but it will also help you remember pleasant moments from childhood.

Ingredients:

carrot – 1 pc.;
seasonings;
potatoes – 3 pcs.;
laurel – 2 leaves;
frozen mushrooms – 350 g;
onion – 1 pc.;
pearl barley - 0.5 cups.

Preparation:

The cereal should be washed and soaked in advance - this will help speed up the cooking process. Wash and chop frozen forest products.
Boil water. Place mushrooms. After the broth boils, foam will appear - it must be skimmed off, otherwise the soup will turn out cloudy.
Add bay leaf, cover with a lid and simmer for a quarter of an hour.
Take a slotted spoon and remove the mushrooms.
Pour in the cereal and boil. This will take an hour. But if you cook for a long time, the broth will have a pleasant consistency.
Chop the potatoes, add them to the broth and boil.
Chop the onion. Chop the carrots. Heat a frying pan with oil and fry the vegetables. Add mushrooms and simmer for five minutes.
Place in a saucepan and boil for a quarter of an hour.

Creamy frozen mushroom soup

Every housewife should be able to prepare the most delicate stew, which is easy to prepare. Children will appreciate this delicious soup.

This is a simple, but very satisfying and flavorful puree soup.

Ingredients:

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

Preparation:

Chop the onion. Pour oil into a frying pan, heat it and place the vegetable. Sauté.
Add mushrooms. Fry - it will take eight minutes.
Chop the carrots. Chop the potatoes. Place vegetable cubes in water, add salt and boil.
Add frying. Take a blender and grind.
Boil. The mass must be constantly stirred.

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

How to cook in a slow cooker?

It's very easy to make mushroom soup in a slow cooker. In the bowl, the food is heated evenly, and therefore the dish turns out juicy and rich.

Ingredients:

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

Preparation:

Pour water into the bowl. Place the ham. Set the “cooking” mode. Time - half an hour. Place the meat on a plate.
Thaw the mushrooms and chop. Chop the onion. Chop the pepper. Grate the carrots using a coarse grater. Chop the potatoes (you should get cubes).
Pour oil into a frying pan and heat it up. Place forest gifts, add pepper, simmer. Add carrots, add onions and fry everything.
Place potatoes in a bowl of broth and boil. Set the timer for a quarter of an hour. Mushroom soup in a slow cooker is prepared in the “cooking” mode.
Add the fry and cook the stew for five minutes at the same setting.

All that remains is to chop the greens and add portions to each plate along with sour cream.

Unusual frozen porcini mushroom soup with semolina

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

Frozen mushroom soup with semolina turns out to be very rich.

Ingredients:

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

Preparation:

Add salt to water and boil.
Add mushrooms and boil.
Cut the potatoes and send them to the mushrooms.
Chop the onion. Place onion half rings in a frying pan.
Chop the butter into pieces and add to the onion. Grate the carrots and also place in the frying pan. Fry everything, add to the soup and stir.
Add salt, pepper, and bay leaves. Add semolina and mix. When adding semolina, small lumps should not form. To prevent this from happening, constantly stir the broth while adding the cereal. Semolina should be added gradually, not all at once.
Boil for five minutes and then simmer without heat for another seven minutes. The lid must be closed.

Season with sour cream in portions. Chop the dill and sprinkle it over the soup in the bowls.

Quick recipe for boiled frozen mushrooms

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

Ingredients:

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

Preparation:

Fry thawed mushrooms in oil.
Chop the onion, place in a frying pan and simmer.
Take a blender and grind the roast.
Once the potatoes are ready to be mashed, mix with the mushroom mixture.
Boil the cream. Place the resulting puree and beat using a blender.
Add salt, add seasoning and stir.

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

This year I froze a lot of mushrooms. I have , I have and , . I usually don’t freeze champignons, since these mushrooms are available on store shelves all year round. But it happens that during the holidays I buy much more mushrooms than I spend, and since champignons quickly spoil (turn black), I put the excess in the freezer and use it as needed. Now the New Year holidays have passed, but the mushrooms were not completely used up. I immediately put some of them in the freezer, and today I just decided to use them for soup.

You can see how to prepare soup from fresh mushrooms, but in this recipe I will tell you how to prepare mushroom soup from frozen champignons. To make the broth more rich, I will cook it with pork bones. While the champignons are defrosting, we will have time to cook the meat and bone broth.

Fill the pork bones with enough water and let them cook. Depending on the quality of the pork, the cooking time can be from half an hour to an hour from the moment the water boils. As soon as the water boils, foam will begin to form. We will collect it and reduce the fire. Add salt to the broth and continue cooking with the lid closed.

Cut the defrosted mushrooms and wash them.

Peel the potatoes and cut them into cubes.

Fry the carrots and onions in sunflower oil.

Add potatoes to the broth.

Let's immediately add the sautéing. The broth took the longest to cook. The rest of the ingredients will cook quickly, so we can add potatoes, sauteed vegetables and mushrooms at the same time.