One of the popular ways of preparing food for the winter today is freezing. If you have a dry freezer, you can stock up on berries, fruits, and vegetables. Today's housewives prefer freshly frozen gifts of nature, since they retain the maximum amount of nutrients. Frozen berries make excellent fresh mousses, aromatic compotes and fresh fillings for baked goods. Frozen vegetables become an excellent addition to meat dishes or indispensable ingredients for soups and casseroles. Among the entire range of vegetables harvested in winter, mushrooms occupy a special place. This product becomes a culinary favorite and is used in the preparation of many dishes. Thus, mushroom pies and pies are loved by all family members. Simply fried mushrooms become an excellent stand-alone dish for lunch. Well, a hearty, aromatic, rich mushroom soup will give a head start to any first course. And today we will tell you how to prepare delicious mushroom soup from frozen mushrooms.
Frozen mushrooms: benefits and harms
We can talk about the benefits of frozen foods for quite a long time. Considering the beneficial effects of cold on the product, we can safely say that the maximum amount of nutrients is retained in vegetables and fruits practically unchanged. Frozen mushrooms contain the maximum amount of vegetable protein, carbohydrates and fiber, and therefore are an excellent source of energy. Regular consumption of mushrooms allows you to lead a healthy lifestyle and make your diet balanced. But it is also important that mushroom consumption is contraindicated for people with gastrointestinal problems. Children under 7 years old should also not be offered mushrooms. And, of course, it is worth remembering that products frozen for more than six months begin to lose their properties due to ice crystals, which destroy them.
Types of mushrooms suitable for freezing and how to prepare them
As a rule, those types of mushrooms that you collected yourself in summer and autumn are suitable for freezing. Most often these are porcini mushrooms, chanterelles, champignons and boletus. But if you are well versed in other types of mushrooms, then you can easily freeze them too. Only fresh mushrooms collected on the day of freezing or at most the day before are suitable for freezing. It is desirable that the mushrooms are whole, strong and not rotten. Then, even after defrosting, the mushrooms will delight you with their appearance and taste. Before freezing, mushrooms must be carefully sorted and separated from leaves, grass and soil. If desired, the mushrooms can be rinsed under running water, but in this case you will have to dry them on a towel or napkin before freezing. It is recommended to remove the skin from the butter. If you want, you can lightly boil the mushrooms in plain water for five minutes before freezing. After this, the mushrooms need to be thrown into a colander, allowed to dry and cool. Or you can dry the mushrooms in the oven for 5-10 minutes before freezing. After which they also need to be cooled. You need to freeze mushrooms in such portions that once you defrost one, you can completely use it to prepare one dish. Mushrooms should be frozen by placing them separately from each other on a plate or any other flat container. An hour later, the frozen mushrooms can be poured into one bag or container. Frozen mushrooms can be stored at a temperature of -18 degrees for no more than a year. Ideally, six months. In order to properly defrost mushrooms, they must be transferred to the refrigerator from the freezer and allowed to defrost naturally. After defrosting, mushrooms should be used immediately. Thawed product cannot be stored in the refrigerator or re-frozen. Below we provide several recipes for a delicious and unusual mushroom soup made from frozen mushrooms.
Recipe No. 1. Frozen mushroom and bean soup
This soup is an excellent tasty aromatic stew with the addition of beans. You'll see, the aroma of such a dish will bring all the neighbors and welcome guests into your home. Surprise your loved ones with your culinary skills. Ingredients: Frozen mushrooms (any) - 250 gr., Beans - 100 gr., Carrots - 2 pcs., Onions - 2 pcs., Vegetable oil. - 3 tbsp., Fresh herbs - 1 bunch, Salt, pepper - to taste. How to make frozen mushroom soup with beans: First of all, thoroughly wash the beans and soak them overnight in a small amount of water. In the morning, drain the water, pour 2.5 liters of water over the swollen beans and put on fire. As soon as the beans boil, turn the heat down and cook for 30 minutes. After this, add frozen mushrooms to boiling water and cook the soup for another 15 minutes over low heat. If the mushrooms were not washed before freezing, they should be rinsed with running water. The soup simmers slowly, and in the meantime we peel and chop the onions and carrots. Place the chopped and grated vegetables into a saucepan with soup. Let it boil for another 10 minutes. After the time has passed, add vegetable oil, salt and pepper to the pan with the soup. Boil the soup for another five minutes and turn off the heat. This soup should be served with fresh chopped herbs. Bon appetit and good health!
How to cook “Cream of mushroom soup from frozen mushrooms”
First of all, let's defrost the mushrooms. To make it faster, you can fill them with water and then squeeze out the water.
Fry the mushrooms in a frying pan with butter until the liquid has completely evaporated, then, stirring, fry until slightly golden brown.
Peel the onions and carrots. Let's cut the onion as you like: either into cubes or half rings. Grate the carrots on a coarse grater.
Peel and chop the garlic; if you don’t like garlic in the soup, you can do without it.
Fry onions, carrots and garlic until soft. Then add finely chopped spinach and fry for another 3 minutes. You can use frozen spinach.
Place the fried vegetables and mushrooms in a blender bowl and puree everything. Add cream until the soup reaches the desired consistency. Then heat the soup.
Serve the soup with crackers or croutons. You can add grated cheese, herbs, and fried seeds.
Recipe No. 2. Noodle soup with frozen mushrooms
This mushroom soup with noodles will be an excellent lunch for the whole family. A hearty, rich, aromatic soup will become your culinary achievement. Try cooking something new and discover your culinary talents. Ingredients: Frozen mushrooms - 200 gr., Noodles - 60 gr., Potatoes - 1 pc., Onions - 2 pcs., Carrots - 1 pc., Tomato paste - 2 tbsp., Vegetable oil. - 2 tbsp., Bay leaf - 2 pcs., Salt, pepper - to taste. How to cook soup with frozen mushrooms and noodles: Pour 2 liters of water into a saucepan and put it on the fire. After the water boils, put the frozen mushrooms in it and cook them for 15 minutes over low heat. Meanwhile, grate the potatoes and also add them to the soup. Peel and chop the onions and carrots. Fry vegetables in vegetable oil until golden brown. Add tomato paste and mix everything thoroughly. When the beautiful roast is ready, add it to the boiling soup. Cook the soup for another five minutes, then add the noodles to the soup. Now the soup must be stirred constantly so that the noodles do not stick together. In this way, cook the soup for another 10 minutes. Now you can salt and pepper the dish. Add bay leaf and turn off the heat. Mushroom soup made from frozen mushrooms is ready! Serve the dish with fresh chopped herbs. Bon appetit and peace to your home!
recipe with photos and videos
Mushroom soup made from frozen porcini mushrooms is hearty and nutritious. Porcini mushrooms are rightfully considered valuable gifts of the forest. They contain vegetable protein and a large amount of useful vitamins and minerals. Cooked in water, mushroom soup turns out to be dietary. It is given to children and included in the treatment menu.
Mushroom soup with frozen porcini mushrooms is prepared with the addition of vermicelli, various vegetables and cereals. It can be cooked in meat, chicken, fish, vegetable broth or simply in water.
Frozen mushroom soup is served hot, complemented with cream and sour cream, croutons and crispbread.
Any spices intended for meat, vegetable dishes and soups are suitable for mushroom soup. Herbs will highlight the taste of mushrooms: saffron, green onions, basil and parsley.
Unlike dried mushrooms, which require pre-soaking, frozen mushrooms simply need to be carefully thawed. To do this, it is better to use cold water, then rinse and get rid of excess liquid.
Gribovnitsa - frozen porcini mushroom soup
Delicious, rich, thick porcini mushroom soup. The aromatic soup is especially good in the cold season. A great first course for your lunch!
Ingredients:
- frozen porcini mushrooms – 400 g
- potatoes - 4 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- Bay leaf
- butter – 2 tbsp. l.
- salt.
Preparation:
Thaw the mushrooms, cut into medium pieces, place in a saucepan with a thick bottom and fry in butter.
Chop the onion, cut the carrots into cubes. Add the vegetables to the mushrooms and fry until no mushroom liquid remains. Add salt and pepper.
Pour water into the pan. Cut the potatoes into cubes and add to the broth.
Cook until the potatoes are ready. Add bay leaf. Serve soup with sour cream.
The soup will turn out rich and fatty if you cook it in meat broth or add boiled meat to it.
Simple soup with frozen porcini mushrooms
The soup is easy to prepare, but very tasty, filling and not greasy. A true culinary classic!
Ingredients:
- frozen porcini mushrooms – 800 g
- onion – 150 g
- potatoes – 200 g
- carrots – 150 g
- spices
- vegetable oil
- Bay leaf
- pepper
- salt.
Preparation:
Thaw the mushrooms. Cut vegetables and mushrooms into pieces.
Place half the onions and carrots and all the potatoes into a saucepan of boiling water. Add bay leaf and spices to taste.
Fry the other half of the vegetables and mushrooms in oil.
When the potatoes become soft, place the fry in the pan. Bring to a boil and add salt to taste.
If you want the soup to be dietary, we recommend frying the vegetables without adding oil in a dry frying pan.
Barley soup with frozen porcini mushrooms
Do you like mushroom dishes? Then prepare a flavorful, nutritious, dietary and figure-friendly soup from frozen porcini mushrooms.
Ingredients:
- porcini mushrooms – 500 g
- green peas – 1 cup
- boiled pearl barley – 250 g
- carrots – 1 pc.
- onion – 1 pc.
- potatoes – 3 pcs.
- celery root
- parsley root
- garlic - 3 cloves
- Bay leaf
- fresh dill
- vegetable oil
- allspice peas
- black peppercorns
- salt.
Preparation:
Cut vegetables, parsley root and celery into cubes. Boil pearl barley. Thaw the mushrooms.
Place celery and parsley roots into boiling water. After 10 minutes, add carrots and potatoes.
Fry onions and mushrooms in a frying pan.
When the potatoes become soft, place the roasted potatoes, boiled pearl barley and green peas into the pan.
Add bay leaf, spices, chopped garlic and fresh herbs to the soup. Boil a little and remove from heat.
When serving, place sour cream on plates.
Porcini mushroom soup with dumplings
Prepare a great “summer” soup from frozen porcini mushrooms in winter. Adding dumplings improves the taste and makes it even richer and more nutritious. Your family's delight is guaranteed!
Ingredients:
- frozen porcini mushrooms – 500 g
- onion – 1 pc.
- carrots – 1 pc.
- egg – 1 pc.
- milk - 3 tbsp. l.
- flour - 3 tbsp. l.
- salt
- pepper
- celery root
- fresh greens.
Preparation:
Thaw the mushrooms. Cut vegetables into pieces.
Make the dumplings: mix flour with egg and milk. Add a little salt.
Place celery root and spices in boiling water. Boil for ten minutes.
Fry onions, carrots and mushrooms in oil.
Remove the celery root from the pan and add the roast to the soup. Add salt to taste.
After 10 minutes, add dumplings with a teaspoon. Add chopped herbs. Bring to a boil and remove from heat. The soup is ready!
Soup with frozen porcini mushrooms “Mannik”
Making a light yet nutritious soup is very simple. To do this, you need vegetables, porcini mushrooms that replace meat, and half an hour of time. Try it now!
Ingredients:
- frozen mushrooms - 400 g
- semolina – 1 tbsp. l.
- carrots – 2 pcs.
- potatoes – 4 pcs.
- onions – 2 pcs.
- butter
- greenery
- salt.
Preparation:
Thaw the mushrooms. Cut vegetables into cubes. Place mushrooms and potatoes into a saucepan of boiling water. Add salt and pepper.
Fry onions and carrots in butter. Place the fried potatoes into the soup when the potatoes are ready.
While stirring, add semolina. Bring to a boil, add chopped herbs.
Serve with sour cream.
Soup with porcini mushrooms in chicken broth
Mushroom season is just around the corner, but want to smell summer? Take the porcini mushrooms out of the freezer and please the whole family with this aromatic soup.
Ingredients:
- chicken bouillon
- frozen porcini mushrooms – 500 g
- rice – 100 g
- potatoes – 3 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- salt
- pepper
- Bay leaf.
Preparation:
Thaw the mushrooms. Cut the vegetables: onion into small pieces, potatoes into cubes, grate the carrots.
Place rice, mushrooms and potatoes in a saucepan with boiling chicken broth.
Fry onions and carrots. When the potatoes are cooked, add the fry. Add spices and salt. Bring to a boil and remove from heat.
Serve sprinkled with chopped herbs and nutmeg.
Onions and mushrooms can be fried not only in vegetable oil, but also in olive oil, corn oil, butter, margarine or fat.
Cheese soup with frozen porcini mushrooms
Processed cheese gives the soup a special piquant taste and a pleasant white color. Definitely a must cook!
Ingredients:
- frozen porcini mushrooms – 500 g
- processed cheese – 1 pc.
- onion – 1 pc.
- carrots – 1 pc.
- potatoes – 3 pcs.
- vegetable oil
- salt
- ground black pepper.
Preparation:
Thaw the mushrooms.
Cut the potatoes into cubes, place in a saucepan and cover with cold water.
Finely chop the mushrooms, onions and carrots. Fry in oil with salt and pepper.
Place the roast in a saucepan, bring to a boil and add melted cheese. Bring to a boil, remove from heat and leave for 10 minutes.
Serve with white bread croutons and sprinkle the soup with herbs.
Frozen porcini mushroom soup
There is one twist to this recipe that gives the soup a special taste. We share our secrets with you.
Ingredients:
- frozen porcini mushrooms – 200 g
- onion – 1 pc.
- carrots – 1 pc.
- potatoes – 3 pcs.
- ground black pepper
- dill
- parsley
- vegetable oil
- salt.
Preparation:
Cut the potatoes into cubes and place them in a saucepan with cold water. Finely chop the onion and grate the carrots. Fry onions and carrots in oil.
When the potatoes boil, remove the mushrooms from the freezer and immediately, without defrosting, throw them into the water. Place the roast into the soup immediately after the mushrooms. Add salt and pepper.
Cook until the potatoes are completely cooked. Serve with greens.
To make this soup in the fall, mushrooms need to be peeled, cut into small pieces and frozen.
Porcini mushroom soup with meat broth
To make the soup richer and richer, cook it with meat broth. Our recipe uses beef broth.
Ingredients:
- frozen porcini mushrooms – 300 g
- potatoes - 5 pcs.
- carrots – 1 pc.
- beef broth
- dill
- vegetable oil
- ground black pepper
- salt.
Preparation:
Thaw the mushrooms.
Cut potatoes into small pieces and place in boiling broth
Chop the mushrooms and add to the potatoes. Add salt and pepper to taste.
Grate the carrots and fry in oil.
When the potatoes are completely ready, add the fried carrots and herbs to the soup. Bring to a boil and remove from heat.
The soup can be served.
Creamy frozen white mushroom soup
Mushrooms fried in butter and flour give the soup a special nutty aroma and thickness. Try it!
Ingredients:
- frozen porcini mushrooms – 300 g
- carrots – 1 pc.
- potatoes - 5 pcs.
- dill
- butter – 50 g
- ground black pepper
- flour – 2 tbsp. l.
- sour cream – 50 g
- salt.
Preparation:
Defrost and chop the mushrooms.
Make the fry: fry the mushrooms in butter. Add flour and stir thoroughly so that there are no lumps. Add sour cream and simmer a little more.
Cut the potatoes into cubes and send to boil.
When the potatoes are cooked, add the roast. Add salt and spices. Boil and remove from heat.
The thick and aromatic soup can be poured into bowls.
Frozen white mushroom soup with pork ribs
Soup with porcini mushrooms and pork ribs - what could be tastier? In addition, you can prepare such a delicious dish very quickly: there is no need to fry the ingredients.
Ingredients:
- frozen porcini mushrooms – 300 g
- pork ribs – 400 g
- carrots – 1 pc.
- onion – 1 pc.
- potatoes – 6 pcs.
- fresh greens
- ground pepper
- salt.
Preparation:
Cut the pork ribs into portions, add water and cook.
Thaw the mushrooms, cut into pieces and add to the meat.
Cut the potatoes into cubes and add to the meat and mushrooms. Add salt.
Cut the onion into 4 parts, cut the carrots into strips. Add vegetables to soup.
When the meat and potatoes are cooked, remove the onions from the broth and discard.
Add greens. Bring to a boil and remove from heat.
The soup is ready to eat!
Frozen mushroom soup with cheese
Very tasty and easy to prepare soup. You'll like it!
Ingredients:
- frozen porcini mushrooms – 500 g
- liquid processed cheese – 2 tbsp. l.
- potatoes – 6 pcs.
- onion – 1 pc.
- black pepper
- butter
- salt
- greenery.
Preparation:
Thaw the mushrooms, cut into pieces and place in boiling water. Add salt and cook for 15 minutes.
Cut the potatoes into cubes and add to the mushrooms.
Chop the onion and fry in butter. When the potatoes are ready, add the onions and pour in the cheese. Stir and remove from heat.
Let it brew and serve, sprinkled with herbs.
Frozen mushroom soup with egg
Porcini mushroom soup is the most luxurious of all soups. We definitely recommend making it!
Ingredients:
- frozen white mushrooms – 500 g
- egg – 1 pc.
- potatoes – 3 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- vegetable oil
- Bay leaf
- salt
- pepper.
Preparation:
Thaw the mushrooms, cut into pieces and cook.
Cut the vegetables: potatoes and onions into cubes, carrots into strips.
Fry onions and carrots.
Add potatoes and fry to the pan with mushrooms. Add salt and spices. Cook until the potatoes are ready.
Beat the egg and pour into the soup, stirring. In 3 minutes the soup will be ready. Serve with croutons.
Cream of Mushroom – frozen mushroom soup
Frozen mushroom soup is no different from fresh mushroom soup. Don't forget to stock up on porcini mushrooms in the fall!
Ingredients:
- frozen mushrooms – 500 g
- spinach - 100 g
- onion – 1 pc.
- garlic - 3 cloves
- carrots – 1 pc.
- cream - 500 ml
- butter - 50 g
- salt
- pepper.
Preparation:
Thaw the mushrooms and fry them in butter.
Chop the onion, carrots and garlic and fry in oil. Add spinach at the end.
Mix mushrooms and roasted vegetables and beat with a blender.
Add cream and bring to a boil.
Serve with croutons or crackers. Sprinkle with herbs and seeds.
Festive porcini mushroom soup
This gorgeous porcini mushroom dish in a pot is not difficult to prepare. The soup not only tastes great, but also looks beautiful.
Ingredients:
- frozen porcini mushrooms – 300 g
- cream - 150 g
- carrots – 1 pc.
- potatoes – 1 pc.
- white bread - 2 slices
- ready puff pastry – 500 g
- egg yolk – 1 pc.
- fresh parsley
- hard cheese – 70 g
- sesame
- spices
- salt.
Preparation:
Cut the potatoes into cubes. Grate the carrots. Place the vegetables in a saucepan, add water, add fresh parsley, salt and put on fire.
Thaw the mushrooms and fry in oil. Place mushrooms in a saucepan. Add pieces of white bread, stir and cook for 10 minutes.
Pour in the cream and bring to a boil.
Place the finished dough on the table, sprinkle with grated cheese and roll out so that the cheese is mixed with the dough.
Pour hot soup with cream into pots and cover with pieces of dough.
Brush the dough with beaten egg yolk and sprinkle with sesame seeds. Place in a hot oven and cook until the dough is crispy.
Can be served at the holiday table!
To prevent the dough from falling into the pot, place wooden sticks on the neck of the pot.
If you love mushrooms, our easy-to-prepare soup recipes will allow you to diversify your menu and fill your home with the aroma of summer in winter.
Recipe No. 3. Mushroom soup with onions
And such a light mushroom stew will delight even the most avid gourmets with its aroma. The presence of leeks in the soup makes the dish bright and unforgettable. With this soup you can delight your family on gray winter days. Ingredients: Frozen mushrooms - 300 gr., Onions - 1 pc., Leeks - 30 gr., Carrots - 1 pc., Potatoes - 2 pcs., Butter - 30 gr., Water - 2.5 l., Salt, pepper - to taste. Fresh herbs, sour cream. How to make frozen mushroom soup with potatoes and onions: Place the frozen mushrooms in a saucepan, add water and put on fire. Let the broth boil, turn the heat down and cook the mushrooms with the lid closed for 15 minutes. Meanwhile, peel the potatoes, cut them into cubes and send them to the mushrooms. In a frying pan, fry onions, leeks and carrots in butter until beautifully golden brown. When ready, pour the roast into the soup and cook the dish for another 15 minutes. Now you can season the soup with spices and, after boiling it for another two minutes, turn off the heat. Frozen mushroom soup is ready! Serve the dish with sour cream and chopped herbs! Bon appetit and good health!
Recipe No. 4. Frozen mushroom and barley soup
And such a soup will be healthy and tasty for those who love the aroma of mushrooms combined with pearl barley. Light and at the same time rich soup will be an excellent treat both on fasting days and on ordinary days. This hot dish will delight your loved ones with its excellent taste. Ingredients: Water - 2.5 l., Frozen mushrooms - 300 g., Pearl barley - 0.5 tbsp., Potatoes - 3 pcs., Carrots 1 pc., Onions - 1 pc., Vegetable oil. - 3 tbsp., Bay leaf - 2 pcs., Salt, pepper - to taste, Dill. How to prepare frozen mushroom soup with barley: Wash the pearl barley and add boiled hot water to steam it. Leave the cereal in this state for 1-2 hours. Meanwhile, wash the mushrooms with water, cut into pieces if necessary and place in boiling water. As soon as the mushrooms boil, skim off the foam and add bay leaves to the pan. Cover the container with a lid and cook the mushrooms over low heat for 15 minutes. After the time has passed, remove the mushrooms from the broth with a slotted spoon and set aside for now. Place steamed pearl barley into the prepared mushroom broth, after draining the water. Cook the soup for at least 40 minutes. After the pearl barley has cooked for the required amount of time, add the peeled and diced potatoes to the pan. Cover the soup with a lid and continue cooking. Peel the onions and carrots and cut both vegetables into cubes. First, fry the onion in oil, a little later add carrots to it. Sauté everything until soft. As soon as the frying takes on a golden hue, add pre-cooked mushrooms to the pan and fry the whole mixture for another 5 minutes. When ready, transfer the mixture from the frying pan to a saucepan with soup. Salt, pepper and cook over low heat for another 15 minutes. Serve the soup hot with sour cream and fresh herbs! Bon appetit and peaceful skies above your head! Recipes for making frozen mushroom soup were provided by Violetta Londareva.
Boletus soup recipes
When the summer season is winding down, many people begin to travel to the forest, trying to collect as many mushrooms as possible. One of the most popular and desirable in the basket is boletus. It differs from other mushrooms with its bright orange cap, dense structure that remains even after cooking, and excellent taste. We have collected for you some of the most popular recipes using both fresh boletuses, dried and frozen.
Soup with fresh boletus
This is an excellent option for a Lenten menu that does not require large expenditures on products, since they are usually available in any home.
- fresh boletus 600 g
- onion 1 pc.
- large potatoes 4 pcs.
- carrots 1 pc.
- butter 35 g
- greens (any) to taste
- water 3 l
- salt to taste
Tip: to achieve maximum taste of mushrooms and highlight them in the overall palette, you need to add various herbs and spices that are suitable specifically for this product. These include parsley, dill or juicy green onions. Mediterranean herbs such as rosemary, thyme and oregano also sound great in mushroom dishes. The combination of mushrooms and garlic is also considered an unchangeable classic.
Recipe for soup with fresh boletus and noodles
A more satisfying and incredibly tasty stew that will satisfy your hunger and captivate you with its aroma. If you wish, you can supplement the list of ingredients with onions, which will then need to be sautéed along with carrots before placing in the pan.
Number of servings: 11
Cooking time: 1 hour
Energy value
- calorie content – 65.4 kcal;
- proteins – 2.4 g;
- fats – 0.2 g;
- carbohydrates – 13.3 g.
Ingredients
- boletus – 200 g;
- carrots – 2 pcs.;
- potatoes – 3 pcs.;
- noodles – 100 g;
- green onion – 20 g;
- greens - a bunch;
- water – 1500 ml;
- sunflower oil – 35 ml;
- salt - to taste.
Step-by-step preparation
- Chop raw and peeled mushrooms, place in a bowl and cook until tender. On average, this will take you about 1 hour.
- Peel and chop the vegetables.
- Transfer the chopped potatoes into a bowl, and after a quarter of an hour, add the vegetable frying, which you cook in a separate frying pan in the standard way.
- When the potato cubes are soft enough, season the soup with noodles. Add the product gradually, stirring the broth so that it does not stick together into a lump.
- Season with salt and add a couple of bay leaves.
- Sprinkle the contents of the pan with herbs and let stand under the lid with the burner turned off for 15 minutes.
Tip: you can replace the noodles with vermicelli, and cook the soup with chicken broth. The result will be a different taste, no worse than the original version.
Recipe for cream soup with frozen boletus
The puree soup with a delicate velvety texture and delicious aroma, complemented by white bread croutons, is suitable even as a banquet dish.
Number of servings: 13
Cooking time: 1 hour
Energy value
- calorie content – 47 kcal;
- proteins – 2.8 g;
- fats – 1.1 g;
- carbohydrates – 6.6 g.
Ingredients
- frozen boletus – 600 g;
- flour – 5 tbsp. l.;
- egg whites – 3 pcs.;
- milk – 80 ml;
- white bread – 2-3 slices;
- spices - to taste;
- butter – 50 g;
- broth or water – 2500 ml.
Tip: you can use absolutely any of your favorite seasonings for this soup. However, the winner on the list is nutmeg.
Step-by-step preparation
- Thaw the mushrooms first. Cut into small pieces and send to simmer in a frying pan (choose dishes with high walls, preferably a saucepan with a thick bottom).
- When the mushrooms are lightly browned, sprinkle them, evenly distributing them in the pan, with a few tablespoons of sifted flour, constantly stirring the total mass. Add spices and salt here.
- Then pour water or mushroom broth into the saucepan and simmer for about 30 minutes over medium heat with the lid on.
- At this time, start preparing the croutons. For this amount of soup, a couple of slices of not quite soft bread will be enough. They need to be cut into small cubes, sprinkled with spices and dried at a temperature of 100 degrees in the oven.
- 10 minutes before the end of cooking, separate the yolks from the whites and carefully add the latter into the soup. To prevent them from curling due to temperature changes, use a whisk actively.
- Blend the still hot soup with a blender, but don’t overdo it – it will turn out much tastier if you can still feel the mushroom pieces.
- Heat the milk in a separate bowl and pour it into the soup.
- Serve with a generous portion of croutons on the plate.
Soup recipe with boletus and cream
A soup with a creamy taste and a pleasant aroma of garlic combined with mushrooms will undoubtedly become a frequently prepared dish in your home.
Number of servings: 7
Cooking time: 55 minutes
Energy value
- calorie content – 66.4 kcal;
- proteins – 2.2 g;
- fats – 2.8 g;
- carbohydrates – 8.1 g.
Ingredients
- broth (mushroom or chicken) – 1200 ml;
- boletus – 200 g;
- potatoes – 200 g;
- medium carrots – 1 pc.;
- onion – 1 pc.;
- garlic cloves – 2-3 pcs.;
- sunflower oil – 30 ml;
- cream (fat content 20%) – 100 ml;
- greens - a bunch;
- spices - to taste;
- salt - to taste.
Step-by-step preparation
- You can make the soup with plain water, but it will be much tastier if you cook it with chicken. Therefore, boil a small piece of poultry meat in advance.
- While the broth is simmering, take care of the rest of the ingredients. Peel and cut all vegetables. The main highlight of the soup is the rather unconventional way of using potatoes. We recommend not cutting one tuber into cubes, but grating it, this will add special tenderness to the dish.
- In one pan, fry onions, garlic and carrots. In another, stew the mushrooms. This should be done especially with frozen mushrooms.
- Strain the resulting broth and add potatoes to it, bring to softness. Then add two types of frying.
- Add some salt. Cook until fully cooked. At the very end, add cream and remove from heat. Sprinkle with herbs.
If desired, the soup can be supplemented with small pieces of chicken meat, on which the broth was cooked, and also sprinkled with crackers.
Tip: for a more delicate taste, you can use any type of cheese, which must first be grated on a fine grater and added to the broth in small portions. If you use processed cheese, put it in the freezer for a while to harden it - this will make the task easier.
Dried boletus soup recipe
Everyone will love this mega-fragrant soup with dried mushrooms. It seems that even photos and videos exude an indescribable smell. This dish is easy to make in a slow cooker, but since not everyone has one, we will use a saucepan.
Number of servings: 8
Cooking time: 1 hour 10 minutes
Energy value
- calorie content – 80.1 kcal;
- proteins – 3.7 g;
- fats – 0.4 g;
- carbohydrates – 15.4 g.
Ingredients
- dried boletus – 50 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- carrots – 1 pc.;
- celery – 1 stalk;
- butter – 45 g;
- laurel leaf – 2 pcs.;
- pearl barley – 70 g;
- allspice – 3 peas;
- ground pepper - to taste;
- water – 1500 ml;
- dill greens - a couple of sprigs.
Step-by-step preparation
- First of all, prepare two bowls. In one, soak pearl barley in cold water, in the second, dried mushrooms in boiling water. Leave for at least 3 hours.
- After the specified time, when the mushrooms are saturated with moisture, strain the resulting broth through a strainer or using several layers of gauze, and rinse the mushrooms under the tap.
- Pour the infusion into a saucepan and add 1.5 liters of water. Add mushrooms (cut them if they are too large) and potato cubes. Next, send the cereal and spices.
- Heat the butter thoroughly, fry the onion until translucent, and then the carrots and celery. Transfer the dressing to the soup pot.
- Cook until the mushrooms are soft.
