Mushroom soups are good at any time of the year. They are hearty enough and can be a great help on fasting days. And those who cannot live without meat can cook mushroom soup from frozen mushrooms on a broth. Moreover, you can cook it in different ways, so this first will not become boring for a long time.
Simple Frozen Forest Honey Soup
Mushrooms are previously thawed - preferably in a hurry, in vivo. Then they are washed well - most often honey mushrooms are not processed in any way before freezing, that is, they are stored with the remains of land and forest debris. When the water drains, the mushrooms are finely chopped and poured into salted boiling water. After a quarter hour of boiling, potato cubes are laid in a future soup of frozen mushrooms. While they are boiling, frying is made from finely chopped onions and grated carrots. It is added to the dish when the potato is ready. A few minutes after the reunion of all the components, the fire is extinguished, seasonings and chopped greens are introduced into the soup from the frozen honey mushrooms, and it is left for 10 minutes to insist.
Cheese soup
If you are not too fond of such a modest frozen mushroom soup , the recipe can be enriched with additional ingredients. For example, cheese. But this soup is prepared in a slightly different way: thawed, washed and strained mushrooms are fried until the color changes and the excess water evaporates. Finely chopped carrots and onions are added to the end of the frying; as gilded - enter strips of bell pepper. The broth is heated in the pan (or just water, but tastes better with the broth). When the liquid boils, frying is laid, and after three minutes of cooking - potato straws. After making sure that the potatoes are ready, start pouring a little grated processed cheese, vigorously stirring the soup from the frozen mushrooms, so that the cheese does not get out of the way with lumps. At the very end, salt and spices are added, and the soup rushes to the table.
Bean Mushroom Soup
The beans that prepare for it for the longest time are beans, so they will have to be soaked in advance, preferably in the evening. For a harmonious taste of beans, 100 g per quarter kilo of mushrooms is taken. In the morning, beans are poured with fresh water and boiled over moderate heat. After half an hour, mushrooms are poured to them - they go to such a soup of frozen mushrooms whole, uncut. Two onions and carrots are cut each (root crops can be rubbed) and laid in a pan. Please note: you do not need to fry them. Before removal, the soup is salted and peppered, and already in the plates, seasoned with herbs and a piece of oil. Very interesting taste! Just do not try to add potatoes - instead of it there is beans, and its absence is a special highlight of the taste.
Mushroom noodle soup
It is with her - pasta will not work. The beginning is traditional - 200 g of honey mushrooms are thawed, cut and boiled for about 15 minutes. Large potatoes are peeled, rubbed and sprinkled with mushrooms. Two onions and carrots are roasted and sent after the potatoes. When the mushroom soup from frozen honey mushrooms boils again, noodles are poured (two and a half times less than mushrooms) and the pan is left on fire for the time indicated on the package with pasta. Shortly before the end, tomato paste (two spoons) is poured into the soup, it is peppered, salted and flavored with a lavrushka, which will need to be removed after turning off the fire.
Mashed soup
A very interesting recipe for mushroom soup - the photo clearly demonstrates how delicious the result is. Mushrooms (one third of a kilo) are thawed if you get it in the freeze; fresh must be boiled, frozen - only thaw. Large potatoes are cut into cubes and cooked. The chopped onion is allowed to become transparent in butter, after which mushrooms join it and stew for about a third of an hour. Ready potatoes are caught by a slotted spoon and loaded into a blender along with mushroom frying. Having achieved a puree state, the mass is transferred to the water from under the potatoes. With stirring, the soup is brought to a boil, a glass of cream or milk is poured into it, and the gas turns off. After a few minutes of insisting, you can start dinner.
Buckwheat soup
It is boiled in approximately the same way as usual, only mushroom broth is used instead of broth. To make the soup more fragrant and rich, mushrooms should be taken half a kilo. Thawed and washed, they are put in boiling water for a quarter of an hour. Cut mushrooms or not - at your discretion. Small ones will be more beautiful. Four potatoes, chopped in cubes or cubes, are introduced next. As the soup boils again - half a glass of buckwheat-kernel is poured, it boils quickly and does not stick together. From onions and carrots, roasting is done, added to the pan with salt and seasonings. After ten minutes, you can turn off.
Brisket soup
It makes a very delicious soup of honey mushrooms. Mushrooms and meat (you better buy beef, it is not so fat) should be taken equally - to a three-liter pot of 300-400 grams. First, broth is cooked from the chopped brisket. It takes about an hour. Forty minutes later, when the foam ceases to appear, defrosted mushrooms are placed in the broth. Boil - six chopped potatoes, salt and paprika rush into the pan. After ten minutes, a frying of two carrots and two onions is added. The readiness of the soup is determined by the potato. And there is it tastier sprinkled with dill and sour cream.
Multicooker Soup
What is good about this device is that it eliminates many culinary actions. For example, to make soup from frozen honey mushrooms, pieces of chicken, a couple of chopped potatoes, grated carrots, a whole onion, a spoon or two washed barley, seasonings, a dill stalk and a third of a kilogram of thawed mushrooms are immediately laid in the bowl. Water is poured - depending on the volume of the bowl - forty quenching is set for an hour - and you can go look for yourself another useful or enjoyable activity. As the timer calls, the laurel and dill are taken out, the plates of two cloves of garlic and chopped onion feather and dill are thrown in. Another twenty minutes of the same regime - and you can call to the table.
Nice addition
The most delicious soup is the frozen mushrooms with garlic croutons. They are made quickly, and eaten even faster. Garlic is crushed (in a crush or through a meat grinder), mixed with salt, vegetable oil and chopped herbs, which was at hand. Black bread is cut (or sliced, or diced, as you prefer) and fried in sunflower oil. When it is almost ready, a dressing is added to the pan. With mushroom soup - that's it!
Tasty and aromatic is any soup from mushrooms. Evidence looks at you from a photo - dishes prepared according to different recipes.