Soups can be prepared from the most different mushrooms- frozen, fresh, dried. But if it was not possible to prepare dried and frozen ones, it does not matter. All year round we offer champignons, which are tasty, affordable and absolutely safe.
Mushrooms donate all the aromatics and nutrients to the broth, which is why it tastes so bright. Nothing worse than meat.
Lenten soup with mushrooms is good because it is very quick and easy to prepare, especially if you cook it from champignons. You can manage in just a quarter of an hour, a maximum of 20 minutes.
How to cook lean soup with mushrooms?
Many recipes can be found. One of them is like this. Cut the onion and vegetables into cubes, stew a little with salt and seasonings in a saucepan or saucepan, pour the mushrooms, mix for about a minute. Then pour in water. Add potatoes, boil a little and turn off, let the soup brew a little. At the end, sprinkle the finished lean mushroom soup with herbs. On our site you can easily find recipes for cooking lean soups with mushrooms and rice, buckwheat or barley. There are recipes for lean soups with mushrooms and eggplant.For those who suffer greatly in fasting from the lack of sour cream, soy mayonnaise can be advised. It will perfectly replace usual sour cream- the usual taste of the dish will not suffer at all.
Lenten soup with mushrooms is not only mushroom soup in its classical sense. you can cook lean borscht with mushrooms, cook lean cabbage soup, “conjure” and champignons. Gained great popularity cream soups and puree soups, which can also be prepared in lean versions.
Lean soup with mushrooms can be cooked not only on the stove, but also in a slow cooker. You can easily find recipes to let the "smart assistant" work. Thanks to her, you can not run to the stove every two minutes to "look at the soup." The slow cooker will do everything for you - all that remains is to serve the fragrant soup on the table and call your relatives.
To always have healthy food on the table, wise housewives make various preparations in advance. Thanks to such stocks, you can cook mushroom soup from frozen mushrooms at any time of the year. Who disagrees that mushrooms go wonderfully with meat products, vegetables, cereals and pasta. In addition, they retain their properties well even when frozen. Truly, this is a universal product that almost no one refuses. - a delicious recipe on our website.
Useful properties of frozen mushrooms
From the time freezers became available to ordinary housewives, mushrooms have appeared on the dining table. Regardless of the time of year, women can prepare a product to cook mushroom soup from frozen mushrooms for their family. After all, even in this form they retain a number of useful elements:
- vitamins: A, E, PP, D and group B;
- trace elements: potassium, phosphorus, iron, iodine;
- different kinds proteins (even more than in beef);
- essential oils;
- fatty acid.
If the first dish of frozen mushrooms is regularly on the table, there is a chance to strengthen the nail plate and hair. And the thyroid gland normalizes its work, which has a beneficial effect on the entire body. Those who have tasted the wonderful dish have seen it from their own experience. How to cook excellent mushroom soup from frozen mushrooms? Simple Tips will help even inexperienced cooks.
When freezing mushrooms, do not mix different types in one dish. It is wiser to boil each variety separately, packing them in portions.
Some housewives put ready-made mushrooms in jars, fill them with water and send them to the freezer.
The original recipe for soup with frozen mushrooms
When outside the window the earth rests under the snow and a cold wind blows, no one will refuse to taste hot soup with fragrant mushrooms. To prepare it, you need a set of products:
- plain water or meat broth;
- a few potatoes (depending on the volume of the pan);
- carrots (preferably sweet varieties);
- at least 2 onions (one for sauce, one for broth);
- vegetable oil or animal fat;
- parsley, or dry seasonings.
You may notice that such a simple recipe for frozen mushroom soup is available to almost every housewife. But to prepare an excellent dish, it is important to perform the following operations:
Ready mushroom soup is infused for 20 minutes, after which it is served with sour cream.
To get more hearty meal, you can add any cereal or pasta to it.
Excellent soup with porcini mushrooms
Wise housewives, during the collection of porcini mushrooms, try to freeze them as much as possible. After all, they do not lose their properties even at low temperatures. Thanks to this, there is always the opportunity to cook excellent soup from frozen porcini mushrooms for your household.
To prepare the dish you will need the following set of products:
- frozen porcini mushrooms;
- potatoes, soft varieties;
- sweet carrots;
- onions (2 pieces);
- lean or butter;
- seasonings: salt, pepper;
- spices: curry, suneli hops;
- parsley or dill.
The first thing to do is rinse the mushrooms without defrosting. When they soften, large specimens are cut into pieces. Small mushrooms can be boiled whole. 
Mushrooms are placed in boiling water and boiled for 20 minutes over low heat. As the foam appears, carefully remove it. 
Finely chopped onion and grated fried until golden brown in a pan. Remove the mushrooms from the pan with a slotted spoon to cut into small pieces and add to the carrots and onions. The mixture is boiled for no more than 10 minutes. 
At this time, potatoes, a whole onion, are thrown into the mushroom broth, and boiled for 20 minutes, removing the starch foam. Then stewed porcini mushrooms with vegetables are thrown into the soup. 
Stir and boil for another 10 minutes. The dish is served hot, seasoned with herbs and spices. 
To prepare a dish with love, it is advisable not to leave it unattended. Timely removal of foam, regulation of the level of fire, adding salt at the end of the process is the secret of a delicious mushroom soup.
Is there anything similar in the world? fragrant dish, with the addition of gifts of nature? It is especially easy to make frozen mushroom soup according to a recipe with a photo provided by experienced chefs. This dish will appeal not only to vegetarians, but also to fans of healthy food. Let the excellent soup with mushrooms bring heavenly pleasure to your fans.
We cook fragrant delicious soup - video
Calories: Not specified
Cooking time: Not specified
Lean mushroom soup made from frozen mushrooms is tasty and rich. Actually, you can cook it at any time and not necessarily with freezing. A set of vegetables is usually used standard - potatoes, carrots and onions, but if desired, you can add tomatoes and Bell pepper is a matter of taste and possibilities.
As a rule, cereals or vermicelli, noodles are added to mushroom soups so that the soup is not only tasty, but also satisfying. In our recipe, soup with frozen champignons is thickened with rice, but you can replace it with buckwheat if this cereal is more to your liking and taste. It is important not to overcook the cereal, so you need to add it to the soup when all the vegetables are ready and bring it only to half-cooked. While the soup is infused, the rice will swell and come to readiness. By the way, here's how to prepare.
Ingredients:
- water - 2 liters;
- frozen champignons - 200 gr;
- potatoes - 3 pcs (medium-sized tubers);
- carrots - 1 medium;
- onion - 1-2 small onions;
- greens (dill, parsley) - a large bunch;
- vegetable oil - 2-3 tbsp. spoons;
- white rice - 3 tbsp. spoons;
- salt - to taste;
- ground black pepper - add to taste.
Recipe with photo step by step:
Mushrooms do not need to be thawed, they are poured into the pan directly from the bag, so let's start cooking soup by preparing vegetables. While the water is boiling (by the way, you can cook soup on a vegetable or mushroom broth), cut carrots into thin strips or cubes, potatoes into cubes and onions into small cubes.
We send potatoes to boiling water or broth, leave to boil, add some salt. Cover with a lid, make a gentle fire and cook for about ten minutes, almost until done.
We put a deep frying pan on the next burner, heat the vegetable oil in it. Pour the onion, stirring sauté until soft. It is not necessary to sauté, but if you decide that the onions should be fried, then bring only to a light golden color so that the overcooked onion does not clog the taste of the mushrooms in the soup. Add carrots, fry for two or three minutes.
Pour frozen mushrooms to vegetables directly from the package. We leave to thaw, we make the fire stronger so that the mushroom juice and liquid evaporate faster.
Stirring, fry the mushrooms for several minutes until the liquid evaporates.
We send the contents of the pan along with the oil to the pan with potatoes. Bring to a boil again. Cook for five minutes, until the carrots are soft.
We wash the rice several times, choose dark and unpeeled grains. We shift the cereal into a boiling soup, cook for about five minutes, until the rice is half cooked. The outside of the rice will soften, but the inside will be firm. We taste for salt, add salt or add spices if necessary.
Turn off the fire, pour the finely chopped greens. Cover the soup pot and leave to infuse. Rice will soften in 10-15 minutes, reach readiness and you can pour the soup into bowls.
Pour the finished soup with frozen mushrooms into portioned tureens or deep plates. We serve to the table. Lenten mushroom soup turns out to be very tasty, with a pronounced mushroom flavor and aroma of fresh herbs. Bon Appetit!
See also
Mushroom soup recipes
frozen mushroom soup
25 minutes
70 kcal
4 /5 (3 )
In frozen forest mushrooms, the lion's share of all the valuable substances that are in fresh ones remain. If you do everything right, your kitchen will be filled with a magical aroma. forest mushrooms. Soups are prepared simply and quickly - in less than half an hour, you will have a sumptuous dinner.
Delicious mushroom soup made from frozen forest mushrooms
It is simple, but very satisfying, fragrant, quick soup from frozen mushrooms. But any will do for him. Forest mushrooms which you like or have in stock. Noodles, if desired, can be replaced with rice or buckwheat.
Kitchen appliances: 2 bowls; cutting board and knife; 1-2 liter saucepan or bowl; colander; frying pan for frying mushrooms; deep bowls for serving.
Ingredients
Choice of Ingredients
- Forest mushrooms are also called forest meat because of their high protein content and essential amino acids. Frozen forest mushrooms retain 80-90% of all useful substances found in fresh mushrooms.
- For comparison, in dried mushrooms only 30% of available nutrients remain. If you yourself do not harvest mushrooms for the winter, frozen mushrooms can be bought in bags in stores and supermarkets. When choosing mushrooms (if these are not small mushrooms, like mushrooms), give preference to chopped mushrooms. In them, useful substances are more accessible than in whole ones.
- Grinding frozen mushrooms will be inconvenient, since they are not thawed before cooking, but simply washed with cold water. It is advisable to choose a package not with a mixture, but with one type of mushroom. Manufacturers usually limit themselves to listing the names of mushrooms and do not indicate the mass fraction of each species in the composition. In addition, chanterelles may appear in such mixtures.
- Most industrial plants freeze them fresh when they require additional heat treatment. Freshly frozen chanterelles are very bitter and inedible.
Step-by-step recipe for frozen mushroom soup
- Wash and clean all vegetables: potatoes, onions and carrots. Cut the onion, cut half into cubes, set aside the other half.
- Cut carrots into half rings. To do this, cut the root crop in the middle and chop as thin as possible. Transfer to a bowl with onions, because you will need to fry the onions and carrots together.
- Cut the potatoes into thin sticks (3-4 mm thick), like carrots. Transfer the potatoes to a bowl or saucepan in which you will prepare the soup. Fill it with water and put it on fire. You need a small amount of water, a little more than the potatoes themselves.
- Mushrooms do not need to be thawed. Pour them into a colander or other bowl with holes (a steaming bowl from a multicooker is suitable) and rinse the mushrooms well in cold water. This must be done quickly so that the mushrooms do not have time to melt.
- In a heated pan with vegetable oil Put the prepared onions and carrots and fry over medium heat for 2-3 minutes. Lightly salt the vegetables.
- When the onion starts to juice and becomes transparent, add the mushrooms to the pan. Determine the amount of mushrooms to your taste. If you like rich soups, add more.
- Mushrooms should be about the same as vegetables. fry vegetable mix 5-7 minutes.
- While you were roasting mushrooms with vegetables, the potatoes should have boiled. Add the mushroom mass to the potatoes, a little salt and cook for 10-15 minutes until the potatoes are completely cooked.
- Add vermicelli. It makes a thick soup. If you like it thinner, add some water or broth.
- While soup is cooking, chop fresh herbs for serving. After a few minutes, the soup will be ready. Pour it into serving bowls, add some greens and enjoy.
Learn how to cook and a wonderful, simple recipe.
soup recipe video
This video is good detailed recipe mushroom soup.
Frozen Mushroom Soup Recipes
The site yum-yum-yum.ru hosts only delicious recipes which can be prepared not only in a few minutes but also from the most common products.
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2015-05-30T16:11:43.000Z
frozen porcini mushroom soup recipe
Delicious, mouth-watering fragrant soup with an unusual aroma of porcini mushrooms. It is prepared quickly and simply, and in terms of taste, it is a real delicacy. Your kitchen will be filled with the amazing aroma of porcini mushrooms.
- Cooking time: 25 minutes.
- Servings: 4.
- Kitchen appliances: cutting board and knife; grater; a saucepan with a thick bottom of 2 liters; deep bowls for serving.
Ingredients
Step by step recipe
Here we have simple successful recipes delicious
cooking options
- Any frozen forest mushrooms are perfect for making quick mushroom soup: aspen mushrooms, boletus mushrooms, honey mushrooms, porcini or butter mushrooms. Many use mushroom platter.
- Excellent mushroom soups are also prepared from frozen champignons or oyster mushrooms. It is better not to defrost frozen mushrooms so that they do not lose their palatability and aroma. Just rinse them under cold water before cooking.
- Soup can be boiled in meat or vegetable broth. Noodles, pearl barley, rice, buckwheat or beans are added to mushroom soup. To make the taste of the soup more tender, add sour cream, cream or melted cream cheese.
- You can pour mushrooms with water and boil the broth, and then add potatoes and roasted vegetables. Another option: stew mushrooms with vegetables, then pour water, add potatoes, cereals and cook until the potatoes are ready. And so, and so tasty.
- Often mushroom soup is served with homemade croutons with garlic and herbs. After you prepare the soup, let it brew for 15-30 minutes to better reveal the mushroom flavor.
Let us know if you liked the soups according to our recipes. Perhaps you would like to add, change or comment on something. We will be glad to receive your letters. Cook with love
Thanks to the variety of tastes and textures, mushrooms will not make you suffer from the same meal during fasting. Proof of this is lean mushroom soups, which can be supplemented with cereals and vegetables, add herbs, vegetable milk, beat everything with a blender, or vice versa, leave texture and density to the dish.
Let's start with our favorite mashed soups. Many fasting eaters believe that without dairy products you can not achieve the desired creaminess of the dish, but this is not at all the case, we suggest arming yourself with a high-speed blender and nuts, which will give the dish the desired taste and texture.
Ingredients:
- dried porcini mushrooms - 35 g;
- warm water - 890 ml;
- champignons - 680 g;
- leek - 1 pc.;
- garlic - 2 cloves;
- dried coriander, rosemary - ¼ teaspoon each;
- cashew nuts - ¾ tbsp.
Cooking
Before you prepare lean mushroom soup, you will need to pour dried porcini mushrooms with warm water and leave them to swell. Nuts are also poured with water and left overnight. It is this procedure that will help achieve a creamy texture without adding milk. In the meantime, prepare the soup base by chopping the mushrooms and leeks and mincing the garlic. Leek and garlic are the first to go to fry, and when the pieces become ruddy, mushrooms are put on them. Let the mushroom moisture evaporate and then add the coriander and rosemary. After another half a minute, pour in warm water and all the liquid in which the porcini mushrooms were soaked. Cut the mushrooms themselves and also send them to the soup. Boil everything for at least 15 minutes, then add the nuts and beat the lean mushroom puree soup to homogeneity.
Lean mushroom soup with barley
Ingredients:
- onions - 135 g;
- champignons - 290 g;
- potatoes - 290 g;
- laurel leaves - 3 pcs.;
- pearl barley - 2/3 st.;
- vegetable broth - 2.8 l;
- carrots - 145 g.
Cooking
First, half-rings of onions are put on their own, and then add mushrooms to the frying and wait until all the moisture has evaporated from them. Rinse the barley and add it next. Put laurel, grated carrots and fill everything vegetable broth. Wait until the barley is almost ready, then put the potato cubes and leave them to soften.
Lean Mushroom Soup - Recipe
Variety in the usual menu of first courses can bring oriental dish like this miso soup. To prepare it, you will have to stock up on a couple of unusual ingredients, but in general, the soup set is affordable.
Ingredients:
- vegetable broth - 720 ml;
- miso paste - 15 g;
- carrots - 85 g;
- champignons - 280 g;
- green peas - 45 g;
- glass noodles - 45 g;
- soy sauce - 15 ml;
- green onions, sesame seeds - for serving.
Cooking
Lightly fry the carrot sticks and mushroom slices. Fill the roast with broth and put the peas. When the broth boils, add glass noodles. At the same time, take a portion of the broth and dilute the miso paste with it. Pour in the miso, removing the soup from the heat, add a portion of the dish with green onions, soy and sesame seeds.
Ingredients:
Cooking
Prepare the base of the soup in the form of onion-mushroom fried. This lean mushroom soup can also be made with frozen mushrooms. When all the moisture has come out, put in the pepper pieces and cabbage, add the grated apples, potato cubes, garlic chive paste, and then immediately pour the broth over everything. Put down the laurel. Wait for the potatoes to become soft, season the soup, pour in the brine and add the tomatoes. After 10 minutes you can try.
