Frozen porcini mushroom soup

Frozen porcini mushroom soup is a flavorful treat that no one will refuse. Preparing the first course will not take much time and will bring a lot of pleasure. Freezing preserves all the beneficial properties of mushrooms. If you do not know that a frozen product is used, it is difficult to guess that the dish is not prepared from fresh mushrooms. The soup fills you up well and warms you up in inclement weather. Delight your family using the recipes in this collection.

Classic frozen porcini mushroom soup with potatoes

A classic soup of frozen porcini mushrooms with potatoes will not burden impatient and busy housewives. The dish looks appetizing, and once you try it, your delight will know no bounds. To prepare you will need a minimal and simple set of products.

1. 
   We take the mushrooms out of the freezer. We peel the carrots using a housekeeper. Remove the skins from the onion.
2. 
   Cut the mushrooms into medium-sized pieces.
3. 
   Pour water into a deep saucepan and set to boil. Then unload the prepared porcini mushrooms. Add salt and pepper to taste.Cook for no more than 15-20 minutes.
4. 
   Chop the peeled onion.
5. 
   We turn the carrots into shavings on a grater.
6. 
   Remove the skins from the potatoes. We cut it the way you like.
7. 
   We unload the potatoes with the mushrooms. Continue cooking for about 10 minutes.
8. 
   Next add chopped onion.
9. 
   Unload carrot shavings. And cook until the potatoes are cooked.
10. 
    Throw in the bay leaf. Let's taste for salt. Add spices if necessary. When the soup is ready, remove the bay leaf and turn off the stove. Let the soup brew a little.
11. 
    Pour the aromatic dish into deep soup bowls. Decorate with chopped herbs if desired. Bon appetit!

Porcini mushroom soup with vermicelli

Children really like porcini mushroom soup with noodles. Once cooked, you will have one more favorite in your culinary arsenal. This extremely simple and delicious dish does not require any special culinary skills. Even an inexperienced amateur cook can cope with basic preparation in one or two minutes.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Frozen white mushrooms – 5 pcs.
• Vermicelli – 3 tbsp.
• Cream 10% – 200 ml.
• Onions – 1 pc.
• Leek – 50 gr.
• Carrots – 1 pc.
• Butter – 10 gr.
• Flour – 1 tbsp.
• Onion powder – 1 tsp.
• Salt - to taste.
• Vegetable oil – 2 tbsp.
• Ground black pepper - to taste.
• Water – 1 l.

Cooking process:

Step 1. Weigh out the necessary ingredients.

Step 2. Peel the onions and chop as you like. Remove the wilted layer from the leek and chop it finely. Remove the skin from the carrots using a housekeeper and cut into cubes.

Step 3. Place a thick-walled pan on the burner and heat the vegetable oil in it. We send the vegetable slices and sauté. Add a little salt.

Step 4.Pour water and boil.

Step 5. Place vermicelli into boiling liquid and add a little salt. Minimize heat and cook for no more than 8 minutes.

Step 6. Wash the defrosted mushrooms and cut into slices. Leave a little for decoration.

Step 7. Place the mushrooms into the broth.

Step 8. Pour cream, season with salt and pepper. We are waiting for it to boil.

Step 9. In a heated frying pan, fry the flour without oil. It will give a thick consistency to the soup.

Step 10. Transfer the fried flour to the soup. Season with onion powder and continue cooking for 10 minutes.

Step 11. Melt the butter in a frying pan and brown the mushrooms for decoration. The butter will give it a bright creamy taste.

Step 12. Remove the mushrooms. And fry croutons from black (or white) bread.

Step 13. Fill deep plates with fragrant soup. Top with browned slices of porcini mushrooms and toasted croutons. Invite your family to dinner. Bon appetit!

Frozen porcini mushroom soup

Creamy soup made from frozen porcini mushrooms reminds you of summer and lifts your spirits. A wonderful treat suitable for a family dinner and meeting dear guests. The appearance magically attracts, and the aroma increases the appetite. Preparing the dish is not at all difficult. Busy housewives will certainly take note of this basic option for appetizing food.

Cooking time – 50 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Frozen white mushrooms – 500 gr.
• Spinach – 100 gr.
• Cream – 500 ml.
• Carrots – 1 pc.
• Salt - to taste.
• Butter - to taste.
• Garlic – 2 cloves.

Cooking process:

Step 1. Take out frozen mushrooms and spinach. We remove the peel from the carrots using a housekeeper.

Step 2. Heat the butter in a hot frying pan. And transfer the thawed mushrooms.

Step 3. Cook until excess moisture evaporates.

Step 4. Grind the carrots. Heat another frying pan and add a little butter. And sauté spinach with carrots.

Step 5. Place the fried mushrooms and sautéed vegetables into a chopper bowl and add the peeled garlic cloves and salt to taste. Punch the mixture until smooth.

Step 6. Transfer the puree mixture into a saucepan. Pour cream. Heat the soup until the first bubbles appear. Remove from heat. Pour the fragrant soup into portions. If desired, decorate with fried croutons. We present it to the household. Bon appetit!

Frozen porcini mushroom soup with barley

Frozen porcini mushroom soup with barley is perfect for family dinners. Everyone will love this hearty dish, I guarantee it. Porcini mushrooms add an extraordinary taste and luxurious aroma to the soup. It's hard to resist a plate of mushroom treats. The dish is ideal for those who fast or do not eat meat products.

Cooking time – 1 hour 05 minutes

Cooking time - 15 minutes.

Portions – 4 l.

Ingredients:

• Frozen porcini mushrooms – 600 gr.
• Potatoes – 3 pcs.
• Pearl barley – 5 tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Salt - to taste.
• Butter – 1 tbsp.
• Mushroom powder – 1 tsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Remove frozen mushrooms from the freezer. We weigh the pearl barley. Peel the carrots.

Step 2. Transfer the cereal to a bowl filled with water. Leave for at least 3 hours. I recommend doing this in the evening.

Step 3. Place a pan filled with water on the middle burner and bring to a boil. While the water is boiling, thoroughly rinse the swollen pearl barley. Then transfer it to boiling water.Reduce heat and cook the cereal for half an hour.

Step 4. Melt butter and vegetable oil in a frying pan and heat thoroughly.

Step 5. Grate the carrots. Finely chop the peeled onion. We send the sliced ​​vegetables to sauté in a frying pan.

Step 6. When the vegetables are fried, add the thawed mushrooms to them. Fry everything together until the moisture evaporates.

Step 7. Wash and peel the potatoes using a vegetable peeler. Cut into cubes.

Step 8. Transfer the roast to the pan and continue cooking for 15 minutes. For flavor, season with mushroom powder (chopped dry mushrooms give a rich taste).

Step 9. Adjust the taste with salt and other spices. Turn off the stove and let it brew.

Step 10. Pour the delicious soup into plates and serve. Bon appetit!

Soup with frozen porcini mushrooms and cream

Soup with frozen porcini mushrooms and cream will become a favorite among first courses. Cream will give the dish a delicate creamy texture. And a beautiful presentation with toasted croutons will encourage even those who are indifferent to soups to try the aromatic treat.

Cooking time – 1 hour 20 minutes

Cooking time – 50 min.

Portions – 6

Ingredients:

• Frozen porcini mushrooms – 400 gr.
• Potatoes – 470 gr.
• Cream 20% – 200 ml.
• Onions – 80 gr.
• Salt - to taste.
• Vegetable oil – 3 tbsp.
• Ground black pepper - to taste.
• Water – 1 l.
• Fresh herbs - optional.
• White bread croutons - optional.

Cooking process:

Step 1. Prepare a set of products.

Step 2. Peel the onion and cut into medium cubes. Place a deep frying pan on the stove. Pour in vegetable oil. Fry the onion until golden brown. Then unload the pre-frozen porcini mushrooms. Continue cooking over moderate heat for about 10 minutes.And prepare the potatoes, cut them into convenient size pieces. Finely chop the washed greens.

Step 3. Place the potatoes in a saucepan with boiling water and cook until tender. Transfer the contents of the frying pan. Bring to a boil. Season with salt. Then remove from the stove.

Step 4. Using an immersion device, grind the soup to a smooth consistency.

Step 5. Add cream to the punched mixture. And stir with a blender. Place the saucepan on the stove and heat the soup. Taste and balance with spices if necessary. Bring the mixture to a boil and remove from the stove.

Step 6. Pour the appetizing soup with a creamy consistency into portions. Decorate with chopped herbs and toasted bread. Bon appetit!