Mushrooms can be harvested for future use in various ways - they can be preserved, can be dried, or frozen. Now we will tell you how to cook soup from frozen mushrooms.
Soup from frozen white mushrooms
Ingredients:
- frozen white mushrooms - 330 g;
- potatoes - 400 g;
- carrots - 150 g;
- onion - 110 g;
- vegetable oil - 20 ml;
- greenery;
- Bay leaf;
- salt.
Preparation
Frozen white mushrooms are piled in a saucepan, pouring water and on a strong fire bring to a boil. Now reduce the fire and cook mushrooms for 15 minutes. Then add the bay leaf, it will give a rich taste to our soup. We cleaned the potato, crushed it and sent it to the mushrooms, cook for another 15 minutes. Fry the chopped onions with carrots. Add the vegetables to the soup, salt, pepper it to taste and put the shredded greens. We boil for another 5 minutes. And after that, a delicious soup of frozen mushrooms is given for 10 minutes.
Cream of mushroom soup
Ingredients:
- frozen mushrooms - 450 g;
- carrots - 160 g;
- potato - 250 g;
- onion - 120 g;
- vegetable oil - 20 ml;
- water - 300 ml;
- slices of white bread - 2 pcs .;
- salt;
- parsley greens.
Preparation
Fry in crushed carrots and onions. Mushrooms are thawed, placed in a saucepan, we add potatoes cut into slices. Fill all with boiling water, cook until ready, we add roast from vegetables, greens. We beat the prepared soup to a puree state. Bread is cut into cubes and dried in the oven, and then the resulting croutons are served to the soup.
Soup from frozen forest mushrooms
Ingredients:
- frozen forest mushrooms - 400 g;
- potatoes - 350 g;
- onion - 120 g;
- pumpkin - 120 g;
- carrots - 140 g;
- water - 2 l;
- bay leaf, ground ginger, fragrant and black pepper peas.
Preparation
Frozen mushrooms fill with cold water, after boiling we throw the bay leaf, pepper and boil for about 30 minutes. We prepare vegetables - pumpkin and carrots cut into small cubes, potatoes - cubes, and chop the onion small and fry. Approximately half an hour from the beginning of cooking mushrooms, we put carrots, then after 5 minutes - potatoes, and after 7 minutes - pumpkin. Cook all together for 15 minutes, then add salt, add the taste of ground ginger and roasted onions. Again let the soup boil, then turn off the fire and cover the pan with a lid. Serve this incredibly delicious and flavorful soup of frozen fresh mushrooms with mayonnaise or sour cream.
Frozen Mushroom Soup - Recipe
Ingredients:
- potatoes - 400 g;
- frozen mushrooms - 450 g;
- onion - 110 g;
- egg - 1 piece;
- cheese fused - 100 g;
- carrots - 100 g.
Preparation
Fry the crushed carrots and onions. Opyata defrosted, washed and put in a frying pan with vegetables, stew for 10 minutes. In the pot, place the sliced potatoes, vegetables with mushrooms, pour in water (we regulate it independently depending on the desired soup density) and cook until all ingredients are ready. Almost at the very end, we add crushed processed cheese and raw egg. Stir, taste salt, pepper and boil for another 5-7 minutes. Spoon soup on plates and decorate with leaves of parsley.
Soup from frozen boiled mushrooms and buckwheat
Ingredients:
- boiled frozen mushrooms - 450 g;
- buckwheat - 150 g;
- potatoes - 300 g;
- water - 2.5 liters;
- soy sauce - 20 ml;
- onion - 100 g;
- vegetable oil - 20 ml;
- salt, spices, greens - to taste.
Preparation
Potatoes are cut into small pieces. In boiling water, pour in soy sauce, spread potatoes, washed and sorted buckwheat and cook for about 10 minutes, then lay the frozen boiled mushrooms and cook for another 5 minutes after boiling. Onions are fried in vegetable oil and placed in a pan to the rest of the ingredients. Cook for 5 minutes and put in the soup finely chopped greens. Mix and turn off the fire, and let the soup brew for 15 minutes.