Frozen Mushroom Soup – 6 Savory Homemade Recipes

Frozen Mushroom Soup – 6 Savory Homemade Recipes

You can cook soup from frozen mushrooms just as quickly as from new ones. You just need to defrost the mushrooms in advance or use the microwave. The abundance of flavors, its own composition of products - all this turns the dish into an ideal dish for dinner. Read more...

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• Soups first courses
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• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
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• Vegetable soup (vegetarian)
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• Potato soup
• Soup without meat
• Soup for weight loss
• Mushrooms with carrots
• Veganism
• Vegetarian soups
• Dishes with frozen mushrooms
• Recipes without butter and margarine

How to quickly and easily cook frozen mushroom soup

Usually, mushrooms are frozen boiled. Therefore, after defrosting, they require short heat treatment. In fact, all you need to do is warm them up. This means that you can cook the soup quite quickly. Especially if you do not include meat in it (longer cooking).

5 most commonly used ingredients in frozen mushroom soup recipes:

It is best to defrost mushrooms on the bottom shelf of the refrigerator overnight. Then this process will be the least “painful” for the product - the cell structure and set of microelements will not be harmed. But if there is no time left for this, defrosting in the microwave will do (activate the special function). Now all that remains is to drain the excess water and transfer the mushrooms to a saucepan with bubbling broth.

If the mushrooms were frozen at home, you probably took care to cut them specifically for the soup. Purchased ones will have to be brought to the brain additionally, but this is not critical. Mushrooms are added to the soup last (taking into account that they were cooked before freezing). The water must be allowed to boil for at least 5 minutes, then let sit for 15 minutes under the lid.

Adding goods to frozen mushroom soup

If you cook vegetable soup in water, the potatoes cut into cubes go first into the pan. Followed by carrots and onions. Whether you fry them or not is your choice. The soup turns out delicious in both versions. If the composition contains rice or vermicelli, it is added after the potatoes, as they boil. And frying - after the second boil. At this time, the cereal has already had time to cook. If it is still damp, let the broth simmer for three minutes. Sliced ​​mushrooms can be added either immediately after the onion, or directly with it. In a number of different cases, this is done earlier - here everything depends on the structure of the product, on the degree of its readiness.

5 of the fastest recipes for frozen mushroom soup:

This mushroom soup with the addition of cream turns out to be very tasty. And if you prepare a puree soup or cream soup, the taste cannot be distinguished from that cooked with new mushrooms.

Mushroom soup made from frozen mushrooms

In this section, our creators share recipes for mushroom soups made from frozen mushrooms with step-by-step photos and instructions. We will tell you and show you how to cook delicious mushroom soup from frozen mushrooms!

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Recipes for mushroom soups made from frozen mushrooms

Ingredients

Processed cheese (creamy) – 350 g

Generous mushrooms (frozen) – 150 g

Potatoes – 3-4 pcs.

Leek – 100 g

Dill greens – bunch

Salt – 1.5 – 2 teaspoons

Dark peppercorns – 5-6 pcs.

Ingredients

Pearl barley – 0.5 cups

Frozen mushrooms – 300-400 g

Potatoes – 3 pcs. (optional)

Onion – 1 head

Carrots – 0.5-1 piece

Tomato sauce – 1-2 tbsp. spoons (optional)

Olive oil – for frying

Ingredients

Frozen mushrooms – 400 g

Potatoes – 2 pcs.

Butter – 10 g

Bay leaf – 1 pc.

Pepper - to taste

Vegetable oil – 1 tbsp.

Ingredients

Frozen white mushrooms – 600 g

Potatoes – 3 pcs.

Pearl barley – 5 tbsp.

Onions – 1 pc.

Vegetable oil – 3 tbsp.

Butter – 1 tbsp.

Mushroom powder – 1 tsp.

Ingredients

Frozen forest mushrooms – 150 g

Potatoes – 1 pc.

Celery stem – 0.5 pcs.

Onions – 0.5 pcs.

Sunflower oil – 50 g

Vermicelli – 3 tbsp.

Ingredients

Forest mushrooms (frozen) – 270 g

Pickled cucumbers – 120 g

Tomato puree – 50 g

Mushroom broth – 1000 ml.

To submit:

Capers (or olives) – 40 g

Ingredients

Beans (white) – 1 cup

Frozen mushrooms – 300 g

Processed cheese – 200 g

Cream 10% – 100-150 ml

Olive oil – 1 tbsp. spoon

Salt, herbs and peppers to taste

Ingredients

Frozen mushrooms (I have honey mushrooms) – 180 g

Potatoes – 500 g

Onions – 120 g

Broth (or water) – 2.5 l

Vegetable oil – 3 tbsp.

Ingredients

Millet – 0.5 cups

Frozen mushrooms – 200 g

Potatoes – 2 pcs.

Onions – 0.5 pcs.

Celery trunks – 0.5 pcs.

Sunflower oil – 60 g

Ingredients

Frozen mushrooms – 350 g

Potatoes (peeled) – 470 g

Onions (medium) – 1 pc.

Broth (or water) – 1.7 l

Pepper, h.m. - taste

Vegetable oil - for frying

Ingredients

Pork bones – 0.5 kg

Pepper - to taste

Frozen champignons – 150 g

Bay leaf – 1 leaf

Potatoes – 4-5 pcs.

Sunflower oil – 3 tbsp.

Ingredients

Chanterelles (frozen) – 250 g

Potatoes – 150 g

Water (or broth) – 300 ml

Onions – 50 g

Vegetable oil – 1-2 tbsp.

Butter – 15 g

Garlic – 1 medium clove

Cream (34%) – 200 ml

Ingredients

Butter – 200-250 g

Potatoes – 150 g

Carrots – 30-50 g

To submit:

Unrefined sunflower oil

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Step-by-step recipe for making mushroom soup from frozen mushrooms

If you love wild mushrooms and want to pamper your family with a wonderful, healthy and nutritious first course, then this information is for you. I would like to tell you how to prepare delicious mushroom soup from frozen mushrooms and share several of the best mushroom soup recipes.

Frozen forest mushrooms retain the lion's share of all the valuable substances found in new mushrooms. If you do everything right, your kitchen will be filled with the magical smell of wild mushrooms. Soups are prepared simply and quickly - in less than half an hour, you will have a great lunch.

Savory mushroom soup made from frozen forest mushrooms

This is an ordinary, but very satisfying, fragrant, spirited soup made from frozen honey mushrooms. But any wild mushrooms that you like or have in stock are suitable for it. The noodles, if desired, can be replaced with rice or buckwheat.

Ingredients

Ingredient Selection

• Forest mushrooms are also called forest meat, due to their high protein content and essential amino acids. Frozen forest mushrooms retain 80-90% of all the necessary substances contained in new mushrooms.
• By comparison, dried mushrooms retain only 30% of their available nutrients. If you do not prepare mushrooms for the winter yourself, frozen mushrooms can be purchased in packaged form in stores and hypermarkets. When choosing mushrooms (if they are not small mushrooms, like honey mushrooms), give preference to chopped mushrooms. Their nutrients are more accessible than whole ones.
• Chopping frozen mushrooms will be awkward because they are not defrosted before cooking, but simply washed with cool water. It is better to choose packaging not with consistency, 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 consistencies.
• Most industrial companies freeze them fresh, at a time when they require additional heat treatment. Freshly frozen chanterelles are very bitter and inedible.

Step-by-step recipe for frozen mushroom soup

1. Wash and peel all vegetables: potatoes, onions and carrots. Cut the onion, cut half into cubes, set aside the other half.
2. Cut the carrots into half rings. To do this, cut the root vegetable in the center and chop it as thin as possible. Place in a bowl with onions, so you will need to fry the onions and carrots together.
   
3. Cut the potatoes into thin cubes (3-4 mm wide), like the carrots. Place the potatoes in a bowl or saucepan in which you will prepare the soup. Fill it with water and put it on fire. A small amount of water is needed, a little more than the potatoes themselves.
   
4. There is no need to defrost the mushrooms. Place them in a colander or another bowl with holes (a steaming bowl from a multicooker will do) and thoroughly wash the mushrooms in cool water. This must be done quickly so that the mushrooms do not have time to melt.
   
5. Place the cooked onions and carrots in a preheated frying pan with vegetable oil and fry over medium heat for 2-3 minutes. Lightly salt the vegetables.
   
6. When the onion releases its juice and becomes translucent, add the mushrooms to the pan. Decide the number of mushrooms to your own taste. If you like rich soups, add more.
7. There should be approximately the same number of mushrooms as vegetables. Fry the vegetable mixture for 5-7 minutes.
8. While you were frying mushrooms and vegetables, the potatoes should have boiled. Add the mushroom mixture to the potatoes, a little salt and cook for 10-15 minutes until the potatoes are one hundred percent cooked.
9. Add vermicelli. The soup comes out thick. If you like it more watery, add a little water or broth.
10. While the soup is cooking, chop the freshest herbs for serving. In a couple of minutes the soup will be ready. Pour it into serving bowls, add some greens and enjoy.
    

Learn how to make mushroom soup from hanger mushrooms and an excellent, regular recipe for mushroom soup using dried mushrooms.

Video recipe for making soup

This video has a good, detailed recipe for mushroom soup.

Recipe for mushroom soup made from frozen white mushrooms

Delicious, appetizing aromatic soup with the unusual smell of snow-white mushrooms. It is prepared quickly and simply, and in terms of taste it is a real delicacy. Your kitchen will be filled with the cool smell of snow-white mushrooms.

• Production time: 25 minutes.
• Number of servings: 4.
• Kitchen appliances: cutting board and knife; grater; 2 liter thick-bottomed saucepan; deep serving plates.

Ingredients

Step by step recipe

1. Chop the cooked vegetables. Cut the potatoes into small cubes, finely chop the onion, grate the carrots on a large grater.
   
2. Place a thick-bottomed pan on the fire, pour a few tablespoons of oil into it, add the onion and fry it until golden brown.
3. Add carrots and fry with onions for 5 minutes. Then add white mushrooms.
   Fry them with vegetables for a couple more minutes.
4. Place the potatoes in a saucepan and pour a liter of boiling water over them. Bring to a boil, add salt and pepper to your taste, stir. Cook until the potatoes are done for about 15 minutes.
   
5. When the potatoes are ready, turn off the heat, add the bay leaf, close the lid and leave the soup to steep for 15-20 minutes. This is necessary in order for the smell of snow-white mushrooms to be revealed. The taste of the soup will become brighter and richer.
   
6. Place soup into serving bowls. Sprinkle with finely chopped herbs and add a spoonful of sour cream. Now you can enjoy the tastes and smells. Have fun.
   

Here we have ordinary, successful recipes for savory mushroom soup made from champignons with barley.

Making video recipe

This video shows an excellent recipe for delicious mushroom soup.

Frozen mushroom soup

The soup is very pleasant to eat in winter and spring (the house is filled with the smell of new mushrooms). Mushrooms frozen during cooking do not scatter in the soup, but retain their shape.

Ingredients for Frozen Mushroom Soup:

• Mushrooms (frozen, white ones are best cooked separately, the soup will be clear) - 250 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes (Large) – 4 pcs.
• Butter - 4 tbsp. l.
• Salt (to taste)
• Dark pepper (to taste)
• Bay leaf - 2 pcs.

Production time: 30 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for Frozen Mushroom Soup:

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Comments and reviews

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• Reviews

December 12, 2012 dove777 #

July 16, 2010 Irina66 #

July 5, 2009 Never_Born #

June 29, 2009 Miss #

June 28, 2009 Bandikot #

June 28, 2009 naco # (recipe creator)

July 5, 2009 Never_Born #

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