Frozen mushroom soup - 4 cooking recipes

As a rule, mushrooms are frozen boiled. Therefore, after defrosting, they require minimal heat treatment. In fact, you just need to warm them up. This means that you can cook the soup fairly quickly. Especially if you do not include meat in it (longest cooking).

It is best to defrost mushrooms on the bottom shelf of the refrigerator overnight. Then this process will be less “painful” for the product - the structure of the cells and the set of microelements will not be damaged. 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 off the excess moisture and transfer the mushrooms to a pan with bubbling broth.

If you froze mushrooms at home, you probably took care to cut them specifically for the soup. Purchased ones will have to be further refined, but this is not critical. Mushrooms are added to the soup last (taking into account that they were cooked before freezing). The liquid should be allowed to boil for at least five minutes, then left to steep for 15 minutes under the lid.

If you cook vegetable soup in water, the first thing to go into the pan is potatoes, cut into cubes. 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 soon 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 onions or directly with them. In some cases, this is done earlier - it all depends on the structure of the product and the degree of its readiness.

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