To prepare the first course, you can use any mushrooms: fresh, dried or frozen. Today, any store has a huge selection of frozen products, including honey mushrooms, champignons and other forest mushrooms. Porcini mushrooms occupy a special place in the mushroom basket, from which you can prepare first and second courses, roasts, pies and pies. Frozen mushrooms in airtight packaging can be stored for 6-12 months in the refrigerator at low temperatures. Agree, it’s very convenient - you buy a bag or two of frozen porcini mushrooms, put them in the refrigerator, take them out at any time and cook, for example, mushroom soup with porcini mushrooms. The recipe is simple; even a schoolboy can prepare frozen mushroom soup, provided he handles the stove carefully.
How to cook mushroom soup from frozen porcini mushrooms with rice
The main secret of this soup is not only in the ease of its preparation, but also in the fact that this first dish has a rich taste and thick consistency thanks to the combination of mushrooms, potatoes and rice. You don’t have to let the soup sit for an hour or two, but serve it right away – the taste and texture will be excellent.
For those who like it, you can add fried onions and carrots to the soup, but this is not necessary. Add a spoonful of thick sour cream, green onions or fresh herbs to each serving of mushroom soup.
Cooking process:
Pour 1.5 liters of clean cold water into the pan. Put on fire, bring water to a boil.
Pour frozen mushrooms into the pan. If the mushrooms are in sealed packaging, there is no need to wash them. Frozen whites purchased by weight must be rinsed under cold running water several times.
Cook over medium heat for 10-15 minutes with the lid half-closed. Remove the foam.
Add rice to boiling mushroom broth.
Then wash, peel and cut the potatoes. Add to soup 5 minutes after rice.
Cook for another 15 minutes over medium-low heat until the potatoes are tender. At this stage, the soup should be cooking, but not actively boiling.
Five minutes before the end of cooking, add salt to taste.
After 30-35 minutes from the start of cooking on the stove, mushroom soup from frozen porcini mushrooms is ready!
Easy cooking and bon appetit!
Polina Kalinina told readers of the site Good Recipes how to prepare a delicious soup from frozen mushrooms, recipe and photo by the author.
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 prepare mushroom soup from champignons
, 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, 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.
Mushroom soup made from frozen mushrooms in the cool season is not just tasty, but can be very tasty and unusually aromatic.
Many people like to pick mushrooms in the summer and are ready to eat them all year round. The easiest way to preserve mushrooms collected in the summer is to simply freeze them in your home freezer.
Dishes with mushrooms are always very tasty and can be used to prepare both main courses and soups. Soups with mushrooms always turn out unusually aromatic, and when made with chicken or meat broth they are also very satisfying.
Today we have selected for you several different very tasty recipes for any discerning taste.
Useful tips and tricks
The mycelium (the classic recipe is the basis for other soup design options) will turn out to be aromatic, healthy and satisfying, only if you follow the rules for choosing and preparing the main and auxiliary components.
Description of basic recommendations for preparing mycelium:
| Recommendations | Characteristics of recommendations |
| Proper preparation of fresh mushrooms |
|
| Proper preparation of frozen mushrooms | It is recommended to defrost frozen mushrooms at room temperature. If you soak them in water, the mushrooms will become watery. And when using a microwave oven, some of the nutrients are destroyed. |
| Proper preparation of dry mushrooms | It is recommended to soak dry mushrooms in warm water for approximately 2-3 hours before boiling. If you use milk for soaking, the mushrooms will be more aromatic and tender. |
| Choosing the right type of mushroom | Porcini mushroom is more often used to prepare mycelium, as it has a distinct mushroom aroma and is rich in nutrients. You can also use boletus or boletus mushrooms for soup. Other types of mushrooms are less flavorful and less nutritious or require additional preparation. For example, saffron milk caps are not inferior in taste and aroma to white ones, but they require pre-soaking. |
| Proper substitution of ingredients | Potatoes in the mushroom pot can be replaced with turnips. It will improve the taste of the dish and increase its nutritional value. |
| Correct taste improvement | You can make the mycelium unique by adding pickled or salted mushrooms to the soup. There is no need to rinse these ingredients before use. |
When properly prepared, mycelium has a distinct mushroom smell. To improve and soften the aroma, it is recommended to serve the finished soup with unrefined sunflower seed oil, fresh milk or sour cream. You can also improve the taste of the classic mushroom mushroom by adding fresh dill or onions to the dish. It is important not to use spices with a pronounced aroma for preparing the dish, as they will overwhelm both the taste and smell of the main ingredient and the recipe will be spoiled.
How to make mushroom soup from frozen mushrooms - 15 varieties
Treat yourself and your family to forest mushroom soup. Every good housewife probably has a small “winter supply of mushrooms” in her refrigerator.
Ingredients:
- Mushrooms (forest frozen) – 900 g
- Chicken or meat broth - 2-2.5 l
- Potatoes - 800 g
- Bulb
- Carrots - 2 pcs.
- Vegetable oil for frying
- Ground black pepper, salt
Preparation:
Thaw the mushrooms and place them in a dry frying pan and fry over low heat until excess water evaporates. Then add a little oil (preferably olive oil).
Cut the potatoes into not very large pieces.
Make a fry for mushrooms; to do this, first grate the carrots on a coarse grater and chop the onion. Fry onions and carrots in a frying pan in vegetable oil.
You can use the same pan where you fried the mushrooms, it will be even tastier.
Place potatoes in a pan with chicken broth, add fried mushrooms, simmer for 15-20 minutes, add salt.
Add the fried onions and carrots to the pan with the mushrooms and cook for another 5 minutes.
Then taste and add salt and black pepper. Turn off the heat and let the soup simmer for about 10 minutes.
Mushrooms go well with rice. Mushroom stew with rice and sour cream turns out very satisfying and aromatic.
Ingredients:
- Mushrooms (frozen) – 450 g
- Chicken meat - 540 g
- Rice - 150 g
- Onions, carrots - 1 pc.
- Sour cream
- Flour - 1 tbsp.
- Olive oil - 1 tbsp.
- Parsley - 20 g;
- Thyme - 1 teaspoon;
- Salt pepper
Preparation:
Thaw the mushrooms (this takes several hours).
Boil the chicken for about an hour, then cut it into small pieces.
Place the mushrooms in the pan.
Finely chop the onion and carrot. Fry in oil in a frying pan for about 7 minutes, then sprinkle with flour, salt and fry a little more, add thyme and pepper.
Place the fried vegetables in the chicken broth.
Rinse the rice and place in a saucepan with broth, boil the soup until the rice is ready (about 15 minutes).
Divide the soup into bowls, add sour cream and sprinkle with finely chopped herbs.
Cook yourself mushroom soup with noodles, so it will not only be tasty, but also more satisfying. This is a very simple and quick recipe for making a hearty mushroom soup.
Ingredients:
- Champignons (frozen) – 250 g
- Carrots, potatoes - 1 pc.
- Onion - 2 pcs.
- Tomato pasta - 2 tbsp.
- Vermicelli – 60 g
- Oil grows.
- Salt, pepper, bay leaf
Preparation:
Thaw the mushrooms and boil.
Finely chop the potatoes and place in the pan with the mushrooms.
Chop the onion and carrots (or cut into strips), fry in a frying pan in oil.
Then pour the tomato paste into the pan and mix everything, put it in the pan.
Boil the soup a little more (min. 10) and add vermicelli, boil for 5 - 10 minutes.
To prevent the vermicelli from sticking together, it must be stirred during the first 2 minutes.
Soup, salt, pepper, add bay leaf.
Try making mushroom soup with melted cheese. By adding melted cheese to the soup, it becomes even more satisfying and acquires a pleasant additional creamy taste.
Ingredients:
- Champignons (frozen) - 300 g
- Chicken broth - 1.5 l
- Potatoes - 6 pcs.
- Onion - 1 pc.
- Processed cheese - 2 tbsp.
- Salt, pepper mixture, herbs
Preparation:
First defrost your mushrooms and then boil them for half an hour.
Then put a saucepan with chicken broth on the stove, you can add more water if you wish, put the mushrooms in there and simmer for 15 minutes.
Cut the potatoes into pieces (small), then put them in a pan with mushrooms.
Finely chop the onion and fry in a frying pan in butter.
If you like carrots to be present in the soup, then fry them along with onions, it will be tastier.
Then we put them in a saucepan with mushrooms and boil them a little.
Then add two tablespoons of cream cheese to the pan, stir well and bring to a boil.
Add salt and seasonings, cook for another 5 minutes. and can be placed on plates.
You can sprinkle herbs on top if you wish.
One of the classic versions of stew is soup with pearl barley. Try making mushroom soup with barley - this soup is healthy, filling and very tasty.
Ingredients:
- Onions, carrots - 1 pc.
- Mushrooms (frozen) – 350 g
- Potatoes - 3 pcs.
- Pearl barley – 150 g
- Salt, seasonings, bay leaf 2 leaves
Preparation:
Thaw the mushrooms, then boil for 10-15 minutes in salted water (skim off the foam).
Wash and soak pearl barley.
Remove the mushrooms with a slotted spoon. Place the pearl barley in a saucepan and boil until half cooked. Add laurel.
If you like thick, hearty soups, boil the barley longer, about an hour.
Chop the carrots and onions and fry in oil in a frying pan, add the mushrooms and fry for another 5 minutes.
Place the fried vegetables and mushrooms in a saucepan with soup, simmer for another 15 minutes.
Mycelium of boletus with millet and celery
This light vegetarian dish will delight you with its luxurious aroma and taste.
Required Products:
- boiled butter - 70 g;
- pepper;
- water – 2.3 l;
- salt;
- potatoes – 330 g;
- celery – 2 stalks;
- bay leaf – 2 leaves;
- curry – 5 g;
- carrots – 160 g;
- soy sauce – 20 ml;
- onion – 170 g;
- olive oil – 110 ml;
- millet – 130 g.
How to cook:
- Soak the millet for half an hour. Drain the liquid.
- Fry chopped onions and carrots. Stir in chopped celery and mushrooms. Fry for 3 minutes.
- Pour water over millet and add chopped potatoes. Place bay leaves. Cook until soft.
- Transfer the roasted vegetables to the soup. Sprinkle with spices. Pour in the sauce. Add some salt. Mix.
Mushroom soup with cream
Mushrooms go well with the creamy taste, and mushroom soup with cream is simply delicious. Try making yourself this tender, creamy mushroom soup.
Ingredients:
- Mushrooms (frozen) – 650 g
- Bulb
- Carrots - 2 pcs.
- Potatoes - 450 g
- Cream - 500 ml
- Dill - 20 g
- Oil grows. — 25 ml
- Salt, spices
Preparation:
Boil mushrooms in salted water.
Cut carrots and potatoes into small pieces, boil in salted water (separately).
Grind the boiled carrots and potatoes in a blender.
Chop the onion and fry in a frying pan in oil.
Place the vegetable mixture in a saucepan and boil over low heat.
When the soup boils, add cream, salt and pepper.
Divide the soup into bowls and sprinkle with chopped dill.
Many people probably have honey mushrooms in their refrigerator, because these mushrooms are one of our favorites. Try making soup from frozen mushrooms. The soup turns out even more delicious if you sprinkle it with fresh herbs and add sour cream.
Ingredients:
- Honey mushrooms (frozen) – 400 g
- Potatoes - 4 pcs.
- Carrots, onions - 1 pc.
- Flour - 1 tbsp.
- Oil grows. for frying
- Milk – 50 ml
- Salt, pepper, bay leaf
Preparation:
Cut the potatoes into cubes and send to boil.
Chop the onion.
Grate the carrots and fry along with the onion in a frying pan in vegetable oil for 5 minutes. Then add to the pot with the potatoes.
Then, in the same frying pan, fry the mushrooms and also put them in the pan.
Add bay leaf and spices to the soup and salt.
Pour the flour into a dry frying pan and fry it a little over low heat (do not forget to stir constantly).
Dissolve the fried flour with milk in a small bowl. Then, stirring the soup constantly, pour the flour mixture into the pan with the soup.
Let the soup simmer briefly, about 5 minutes.
Then turn off the heat, add the herbs and leave the soup to brew for 10 - 15 minutes.
Pour the soup into bowls and add sour cream.
We invite you to try delicious, healthy mushroom soup with chicken in a slow cooker. If you love healthy food, then you probably use a slow cooker often - try cooking aromatic, rich mushroom soup with chicken in it.
Ingredients:
- Mushrooms (frozen) – 250 g
- Chicken leg - 1 pc.
- Potatoes - 4 pcs.
- Carrots and onions - 1 pc.
- Pepper - 1 pc.
- Oil grows.
- Sour cream, herbs
Preparation:
Thaw the mushrooms.
Pour water into the multicooker bowl and place the chicken leg there, set the “cook” mode and the timer for half an hour.
After the meat is cooked, place it on a plate and cut into small pieces.
Chop the onion, chop the pepper, grate the carrots, cut the potatoes into small pieces.
Pour oil into a frying pan, add mushrooms and peppers, fry a little, then add carrots and onions to the frying pan.
Place the potatoes in the multicooker bowl and boil (timer for 15 minutes).
Then add all the other ingredients to the multicooker bowl and cook for about 10 - 15 minutes.
Divide the finished soup into bowls, add sour cream and sprinkle with herbs.
If you like soups with cereals, as in classic Russian cuisine, prepare porcini mushroom soup with semolina.
Ingredients:
- Mushrooms (frozen) – 450 g
- Onions, carrots - 2 pcs.
- Potatoes - 5 pcs.
- Semolina - 1 tbsp.
- Butter — 50 g
- Sour cream
- Salt, herbs (cilantro, parsley, dill), pepper
Preparation:
Boil porcini mushrooms in salted water.
Cut the potatoes into cubes and place in a saucepan with the mushrooms.
Chop the onion and fry in a frying pan in butter.
Grate the carrots and fry them together with the onions.
Place the fried vegetables in a saucepan, add salt, pepper and bay leaves.
Add semolina to the pan and boil for 5 minutes.
Add the semolina slowly, stirring continuously so that there are no lumps.
Remove soup from heat and let simmer for about 7 minutes.
Then pour the soup into bowls, season with sour cream and sprinkle with chopped dill.
Porcini mushroom soup always has a delicious aroma and has an extraordinary taste. Prepare yourself a delicious first course - mushroom soup with sour cream.
Ingredients:
- Porcini mushrooms (frozen) – 500 g
- Water – 1l
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Carrots - 1/2 pcs.
- Olive oil - 2 tbsp.
- Salt, pepper, bay leaf (2 sheets)
Preparation:
Thaw the porcini mushrooms (note that this will take several hours).
To make the soup more flavorful, it is best to defrost porcini mushrooms naturally, without adding water.
Take a saucepan with a thick bottom and pour in olive oil (2 tbsp).
Chop the onion and place it in the pan, fry until golden.
Grate the carrots, add to the pan and fry for 5 minutes.
Then add the thawed porcini mushrooms and fry them along with the onions and carrots.
Cut the potatoes into cubes and place in a saucepan.
Boil water in any other saucepan or kettle.
Pour 1 liter of boiling water into the pan with vegetables.
Boil the soup until the potatoes are ready, about 15 minutes, then add salt and pepper.
When the potatoes are ready, add 2 bay leaves and turn off the gas. Let the soup brew for 10 - 20 minutes.
After this, you can pour the soup into plates.
Sprinkle the finished soup with finely chopped herbs and add sour cream.
Make yourself a delicious creamy frozen mushroom soup in a hurry. This soup is hearty and doesn't require much effort to prepare.
Ingredients:
- Potatoes - 350 g
- Mushrooms (frozen) – 400 g
- Mushroom seasoning, dill
- Cream - 1 l
- Oil grows.
- Onion - 1 pc.
Preparation:
Take frozen boiled mushrooms or boil thawed mushrooms if you have not opened them.
Finely chop the onion and fry in a frying pan in oil, add the mushrooms and fry.
Grind the mushroom mixture in a blender.
Boil the potatoes, combine with the mushroom mixture and puree using a blender.
Pour the cream into the saucepan and bring to a boil, add the mushroom mixture.
Salt and add seasonings, stir.
Divide the soup into bowls and sprinkle with herbs.
Try cooking mushroom soup with bell peppers; it tastes a little spicy and has a unique combination of flavors and aromas.
Ingredients:
- Mushrooms (frozen) – 300 g
- Potatoes - 6 pcs.
- Carrots, onions - 1 pc.
- Bell pepper - 1 pc.
- Grows. oil
- Salt, seasonings
Preparation:
Cut the potatoes into strips or small pieces.
Finely chop the onion and grate the carrots.
Add onion to a frying pan with oil and fry. Then add carrots.
Pour 1.5 - 2 liters of water into the pan, add potatoes, when the water boils, add mushrooms (frozen can be used).
Well-prepared pure mushrooms do not need to be defrosted first, this will make the soup even more flavorful.
Skim off the foam and boil for 15-20 minutes.
Add bell pepper, cut into small pieces, to the pan with onions and carrots.
Add 3-4 tbsp to the pan with vegetables. mushroom broth and simmer under the lid until fully cooked.
Add vegetables to the pot of soup, add salt and pepper, and simmer for another 5 minutes.
Using this recipe, you can prepare excellent mushroom soup very simply and very quickly. We can say that this recipe is universal; instead of noodles, you can put any grain of your choice into the soup.
Ingredients:
- Honey mushrooms (frozen) – 500 g
- Potatoes - 3-4 pcs.
- Onion and carrot - 1 pc.
- Vermicelli – 200 g
Preparation:
Cut the onions, carrots and potatoes into small pieces.
Pour water into a saucepan, add potatoes and boil.
Rinse frozen mushrooms in cold water so that they defrost quickly.
Place onions and carrots in a frying pan with oil and fry.
Then add the mushrooms and fry for 5-7 minutes.
Honey mushrooms are perfect for making quick soup, since they do not need to be pre-cooked. Other larger mushrooms must be boiled first before frying.
Add fried vegetables and mushrooms to the saucepan with potatoes.
Add salt and boil for 10-15 minutes. (until the potatoes are ready).
Then add vermicelli to the pan and simmer for about 5 minutes until tender.
Pour the finished soup into bowls and sprinkle with finely chopped herbs.
Treat yourself to delicious mushroom soup with melted cheese. This first dish is best cooked from “noble” mushrooms - porcini, chanterelles, boletus or aspen mushrooms. You will get a delicious, aromatic, creamy mushroom soup.
Ingredients:
- Cream cheese melted. — 300 g
- Frozen mushrooms (white/birch/aspen) – 150 g
- Potatoes - 4 pcs.
- Carrots - 1 pc.
- Leek - 100 g
- Dill, salt, peppercorns 5-6 pcs.
Preparation:
Pour 2 liters of water into a saucepan and bring to a boil.
Place mushrooms in boiling water and cook for 15 minutes.
Cut potatoes, onions and carrots into small pieces.
Then place the potatoes in a saucepan with mushrooms and boil for 15 minutes.
Next add the onions and carrots and cook for another 10 minutes.
Then add salt and pepper to the soup, add melted cheese and stir it well. Boil the soup for another 5 minutes.
Add finely chopped greens to the soup and immediately place on plates.
If you love beans, try making mushroom bean soup. This is an excellent simple healthy, tasty and satisfying dish that can be prepared at any time of the year. You can use any mushrooms you have on hand for this recipe.
Ingredients:
- Frozen mushrooms – 300 g
- Beans (white) - 300 g
- Bulb
- Water - 1.5 l
- Cream 10% – 100 ml
- Processed cheese - 200 g
- Olive oil - 1 tbsp.
- Salt, seasonings
Preparation:
Boil the beans.
Chop the onion and fry in butter in a slow cooker on the “frying” / “baking” mode.
Then place the mushrooms in the multicooker bowl and fry for a few minutes.
Add spices and salt.
Then add water and beans, pieces of cream cheese, and cream to the slow cooker. Set the “soup” or “stew” mode, set the timer for 1 hour.
Mushrooms are a versatile culinary product. They go harmoniously with a wide variety of ingredients, with all types of meat, vegetables and any variety of pasta. They can be eaten fresh, pickled, fried, frozen and dried. These gifts of the forest are equally suitable for second and first courses.
The beneficial properties of mushrooms include a high content of protein and vitamin E. This makes them filling, and the use of this product helps strengthen and grow nails and hair, increases the elasticity of the skin, returning it to tone, and normalizes the functioning of the thyroid gland.
Fresh mushrooms should not be stored in the refrigerator for a long time; consuming them after this can cause eating disorders. Drying will preserve them for a long time, but they lose many useful qualities. To preserve them, it is better to freeze mushrooms. They can remain in the freezer for quite a long time without losing their benefits.
There are many recipes for mushroom soups, and a considerable part of them are designed for preparing dishes using frozen mushrooms. Professional chefs say that it is best to use wild mushrooms. They have the most intense taste and aroma.
Ingredients
To prepare mushroom soup from frozen mushrooms, we will need:
- one and a half liters of clean water. Can be used to prepare meat broth;
- one large carrot;
- two or three bay leaves;
- two onions;
- four potatoes;
- two tablespoons of vegetable oil;
- greens if desired.
Cooking method
- In a preheated frying pan, fry the mushrooms in oil without defrosting them first.
- Place mushrooms in meat broth or water. Stirring regularly, bring the contents of the pan to a boil. Then reduce the heat and let the mushrooms cook for 15 minutes. Then you can add a bay leaf, it will complement the aroma of mushrooms well. The total cooking time for the mushrooms after boiling will be about half an hour. Cooked in water, this soup is a dietary dish and will find its place of honor in a child’s diet.
- Peel the potatoes, after washing, cut and place in a saucepan. This is done about twenty minutes before turning off the fire. To make it more filling, you can add some cereal or pasta at this stage, but it depends on your desire. The soup turns out tasty and satisfying even without them.
- Peel the onions and carrots. We wash them and then cut them. You can dice the onion, cut the carrots into strips, or grate them three coarsely. In the frying pan in which the mushrooms were fried, fry the vegetables until the onions are golden brown. This way they will be saturated with mushroom juice and aroma. Add the onions and carrots to a common pan about ten minutes before turning off the heat and add salt to the broth.
- After turning off the soup, let it brew for 15 minutes.
It can be served without additives. But it goes well with sour cream and also with fresh herbs, which should be added to plates before serving.
You can also use beans in this recipe. To do this, 100-150 grams of the product should be left to soak in water overnight. It is placed first in the pan, about half an hour before adding mushrooms to the broth.
If noodles are used instead of pasta, they are added to the pan last, three minutes before turning off the soup. This time is enough for her to get ready. If you put it in earlier, it will boil over.
Mushroom soup with chicken breast
Chicken goes well with mushrooms. Soup prepared with chicken broth turns out rich and tasty. It is suitable for those on a diet, but who do not want to give up eating meat dishes.
Ingredients:
- one and a half liters of clean water;
- half a kilogram of chicken breast;
- 300-350 grams of frozen mushrooms;
- four potatoes;
- one large carrot;
- two onions;
- vegetable oil;
- greens if desired.
To cook frozen porcini mushroom soup, you don’t have to look for a recipe for long. It is not necessary to study thick cookbooks for this, just remember the simplest “grandmother’s” method of preparing soup, and then you can improvise on the topic, depending on the available ingredients. The main advantage of this dish is that you can use any mushrooms. The same goes for spices and vegetables.
Benefits of mushrooms
In the fall, when mushroom pickers rush into the forest for a quiet hunt, housewives begin to actively prepare dishes from forest mushrooms. But nowadays, in order to pamper yourself with these products, you don’t have to wait for the season. Mushrooms can be purchased frozen. Dishes prepared from frozen porcini mushrooms are in no way inferior in taste and nutritional value to similar dishes made from fresh products.
How many forest gifts to put in the broth depends on the tastes and preferences of the housewife. To make the broth more concentrated and rich, you need to add more mushrooms than noodles or potatoes. But such a dish will turn out to be quite difficult to digest. If you want a light vegetable soup, you can add just a handful of boletus mushrooms for flavor, and put the main emphasis on roots and vegetables.
Nutritional experts say that mushrooms, which are traditionally very popular among Slavic peoples, bring great benefits to the body, saturating it with vitamins and proteins. If you include mushroom dishes in your diet every day, cold winter and spring vitamin deficiency are not a problem.
And Western Europeans (with the exception of the French) are completely in vain to “disdain” this product, because:
- In terms of protein content, forest products are in no way inferior to meat; the richest in proteins are oyster mushrooms, champignons and boletus mushrooms.
- The coarse plant fiber contained in these products prevents constipation and helps normalize intestinal function.
- In fresh and shock-frozen “gifts of the forest,” all vitamins are completely preserved. Vitamins E, A, D, which are found in large quantities in the most “valuable” varieties of mushrooms, have a beneficial effect on the functioning of all body systems and slow down physiological aging.
- The subtle aroma of these products stimulates the appetite, so any mushroom dishes are an ideal option for those who eat poorly and are losing weight due to illness or general fatigue.
There is a common belief that forest boletuses and their “brothers” accumulate radiation. However, this is only true for those mushrooms that were collected in the contaminated area. Frozen industrial products, as a rule, are grown artificially, so there can be no talk of any radiation. On the contrary, mushroom dishes activate the human immune system
and help the body more actively fight against negative environmental influences.
For those who have difficulty distinguishing boletus from champignon, and the edible umbrella mushroom from toadstool, it is best to purchase frozen products in supermarkets; this opportunity is now available in almost every major city.
It’s very easy to make a tasty and nutritious first course from frozen mushrooms, because you don’t have to peel, cut or wash the forest products. This is an ideal option for a novice housewife who wants to pamper her family and friends, but at the same time does not want to bother with preparing mushrooms. In order to prepare an excellent soup that helps you stay warm during the cold season and helps you quickly fill up, you must first prepare all the ingredients. For a mushroom soup recipe using frozen mushrooms you will need
:
- Packaging of boletus mushrooms;
- Onion;
- Carrot;
- Potatoes or noodles (vermicelli);
- Greenery;
- Salt;
- Bay leaf, black peppercorns.
You can add cheese if you wish. No meat or fish is needed; mushroom soup is traditionally considered a meatless dish.
Having prepared everything you need, you can start cooking:
- It is necessary to boil water and cook broth from frozen mushrooms. If the housewife puts only half of the package, the second half should be immediately put back into the freezer, tightly closing the bag.
- Add peeled and cut into strips or cubes potatoes to the broth.
- While the potatoes are boiling, you need to prepare the frying. To do this, finely chopped onions and grated carrots are fried in sunflower oil until golden brown; if desired, you can add a little garlic. Tomato paste is not added to the frying pan for mushroom soup.
- When the potatoes are almost ready, the fried potatoes are added to the soup along with the remaining vegetable oil to make the broth richer.
- The dish is brought to readiness, about ten minutes before turning off, a bay leaf is added to the pan.
If the housewife decides to use pasta or vermicelli instead of potatoes, add the pasta and fry about ten minutes before the mushrooms are ready, at the same time spices are added. In this case, you need to be very careful not to overcook the noodles, otherwise they will turn into mush.
When making soup from potatoes, you can add a handful of rice at the same time as the potatoes. This option is especially good in cases where there are few potatoes and the finished first course may turn out watery. Rice is added “for consistency.”
Professional chefs do not recommend adding fresh cabbage to the first mushroom dishes, because both products tend to cause fermentation in the stomach. Although, if a person is healthy and does not have a tendency to flatulence, a lean soup of dried mushrooms with sauerkraut will go great.
Cooking options
The French are very fond of julienne - mushroom soup with chicken, seasoned with grated cheese. Julienne is served in cocotte makers - special deep cups. The technology for its preparation is simple. If there is no poultry at home at the moment, but you want to enjoy something unusual, the housewife can prepare a first course of porcini mushrooms with melted cheese.
This is a kind of budget version of French julienne, which is in no way inferior in taste to its foreign “relative”. Instead of processed cheese, you can use hard cheese, the main thing is that the taste of the dairy product is soft and neutral and does not drown out the mushroom option. The following types of cheeses are suitable for this soup:
- "Gouda";
- "Russian";
- “Viola” (neutral taste, without additives or flavorings);
- "Friendship".
When choosing processed cheese, you should pay attention to the fact that it is cheese, and not a cheese product.
The cooking technology is quite simple: the housewife cooks the first course of fresh or frozen mushrooms (champignons, oyster mushrooms) according to any recipe she likes, and three to four minutes before the end of cooking, she adds the required amount of cheese to the pan. Before cooking mushroom soup from frozen mushrooms, the housewife must firmly understand that in the last minutes of cooking it is impossible to leave the stove. The soup with added cheese must be stirred constantly until the additive is completely dissolved, otherwise you will get unappetizing lumps. Properly prepared “Russian julienne” will be a delicate cream color.
Features of presentation and design
Mushroom soup, as forest soup is sometimes called, should be served with black or white fresh bread, then mushrooms, which are traditionally considered a heavy food for the stomach, will be better absorbed. Some housewives top the first course with croutons. This is also a good option, but you need to add croutons to the soup immediately before serving, and not in advance, otherwise they will become soggy.
The first course should be served hot and fresh. If you reheat the soup, it won't taste as good. You should not pour it into plates immediately after the dish is removed from the heat or the multicooker is turned off. The soup should sit a little. To prevent the pan from cooling down, you can wrap it in a towel.
Mushroom soup from porcini mushrooms according to the classic recipe can be seasoned with sour cream or mayonnaise. If possible, you should give preference to homemade mayonnaise. Another option is to place half a hard-boiled egg on each plate and sprinkle the finished dish with fresh or dried dill.
Rules for serving mycelium
A mushroom pot without sour cream is a waste of money, but everyone already knows this very well. In addition, there are a number of other features when serving this dish:
- Mushroom mushroom is only tasty when served hot.
- Before serving, you need time, about 5-10 minutes, for the soup to infuse. This will allow all the ingredients to absorb the mushroom aroma.
- The most suitable bread for this dish is white, freshly baked.
- Crautons can add thickness and richness to the soup.
- Great news for lovers of greens: it makes the mycelium even tastier.
- In Ancient Rus', the mushroom mushroom was sprinkled with chopped boiled egg before serving.
- Do not use a mixture of mushrooms to prepare this dish; each type has its own taste, so it is better not to mix them.
Published on March 16, 2018 by samsonmain. The entry was published in the Mushroom soups section. Bookmark the permalink.
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