Mushroom soup is an appetizing and nutritious dish. And although almost all fresh mushrooms are available only in season, most of the gifts of the forest perfectly tolerate freezing, preserving the taste and aroma. Soup from frozen mushrooms will make a pleasant variety in the winter menu, warm in the cold and will remind you of the hot summer and generous autumn.
Pick your recipe
You will need
- Frozen Noble Mushroom Soup
- - 300-400 g of frozen mushroom mixture;
- - 2 large heads of onions;
- - 2 medium carrots;
- - 1 dried parsley root;
- - 2 medium non-digestible potatoes;
- - 1 cup dry pearl barley;
- - 1 tablespoon of butter;
- - 1 tablespoon of vegetable oil;
- - salt, freshly ground black pepper.
- Frozen Mushroom Cream Soup
- - 300-400 g of frozen mushrooms;
- - 6 tablespoons of butter;
- - 2-3 shallots;
- - 3 cloves of garlic;
- - ½ cup wheat flour;
- - ½ cup sherry;
- - 4 cups of chicken or vegetable broth;
- - 1 teaspoon dried thyme;
- - ½ cup cream with a fat content of at least 20%;
- - salt and freshly ground black pepper.
- Wild Chanterelle and Wild Rice Soup
- - 300-400 g of frozen small chanterelles;
- - 1 tablespoon of butter;
- - 1 head of onion;
- - ½ cup of wild rice;
- - 4 cups of chicken stock;
- - ½ cup white wine;
- - 1 cup of concentrated milk without sugar;
- - 3 tablespoons of soy sauce;
- - 2 tablespoons of lemon juice;
- - 1 teaspoon freshly ground black pepper;
- - 1 teaspoon of paprika;
- - salt.
Instruction manual
1
Frozen Noble Mushroom Soup
Such valuable types of mushrooms are called noble, such as porcini, boletus, and boletus. You will need mushrooms frozen raw or blanched. Boiled mushrooms will not give a concentrated, rich broth.
The taste of the classic mushroom soup largely depends on how you cooked pearl barley. Undercooked, poorly washed, sticky barley will ruin the whole dish. Therefore, the preparation of cereals should be attended to in advance. You can rinse pearl barley with warm water, and then pour boiling water over it, bring to a boil, cover the pan with a lid, remove from heat and leave it in a warm place, wrapping in a towel, for 6-8 hours. You can also steam pre-washed cereals in a colander over boiling water for 30-40 minutes, and then boil until cooked.
2
Peel onions, carrots and potatoes. Pour cold filtered water into a three-liter pan. It should be enough so that it does not overflow when you add other ingredients. Dip the frozen mushrooms, parsley root, one small onion and one medium carrot, bring to a boil, reduce heat to medium and simmer over medium heat for about 30 minutes, removing foam if necessary.
Cut the remaining onions, carrots and potatoes into small cubes. Heat a mixture of butter and vegetable oil in a pan, reduce heat to medium. Fry the carrots for 5 minutes, then add the onions and fry for another 3 minutes. The onion should become transparent. Turn off the heat.
3
From the mushroom broth, extract the parsley root, carrots and onions, discard them. Add chopped potatoes and cook for about 10 minutes over medium heat. Then add the fried vegetables, pearl barley and cook for another 5 minutes. If desired, the soup can be slightly thickened, increasing its nutritional value. To do this, melt a tablespoon of butter and fry half a tablespoon of wheat flour in it until a characteristic nutty flavor appears. Pour some hot mushroom broth into the pan and stir until a uniform sauce is formed. Transfer it to the soup pot and mix well.
4
Salt and pepper the soup. Turn off the heat and cover the pan. Leave to infuse for 7-10 minutes. Serve soup with chopped greens of dill, parsley and sour cream or thick yogurt without additives.
5
Frozen Mushroom Cream Soup
Delicate, silky cream soup can also be made from frozen mushrooms. Simple frozen champignons and frozen boiled noble mushrooms are also suitable. Mushroom briquette should be obtained in advance, for 2-3 hours, so that it thaws. Excess fluid is better to drain.
6
Peel and chop the shallots. Peel and chop the garlic. In a deep pan with a wide bottom, melt 3 tablespoons of butter and fry the shallots over medium heat until transparent. It takes about 5-7 minutes. Add chopped garlic and fry for another minute.
7
Put the thawed mushrooms in a pan, increase the heat to maximum, mix and fry for 1-2 minutes. Then reduce heat to minimum, cover the pan with a lid and cook the mixture for about 10 minutes. Increase the heat to medium, pour the sherry in the pan and wait until it starts bubbling. Put the remaining butter, mix and, when the butter has melted, add the sifted flour. Stir, making sure that the flour covers all the mushrooms. Cook another 2-3 minutes.
8
Pour in chicken stock, put thyme, salt. Cook over medium heat for about 20 minutes. Puree the soup with a blender, add cream, pepper and warm the soup slightly. Serve with fresh herbs and white bread croutons.
9
Wild Chanterelle and Wild Rice Soup
Unusual, but very tasty it turns out a soup of fragrant chanterelles and healthy wild rice. Contrary to popular belief, small chanterelles can be frozen without boiling and they will not be bitter. Mushrooms should be thawed in advance and drained excess fluid. Soak rice in cold water and leave for 6-8 hours. If you do not have the opportunity to wait so long, pour wild rice with boiling water and leave for an hour. Turbid water must be drained, and wild rice pour fresh in a ratio of 1 to 3. Cook wild rice for about 40 minutes.
10
In a saucepan with a thick bottom over medium heat, melt the butter. Onions must be peeled and diced. Fry it until transparent, then add the chanterelles and fry for another 5-7 minutes, not forgetting to stir. Pour in the wine and bring the mixture to a boil. Add the hot stock. Reduce heat to a minimum and simmer another 10 minutes.
eleven
Pour concentrated milk into the soup. It will give the dish a pleasant, rich taste, but it does not greatly increase calorie content. Put boiled wild rice, season with salt, black and red pepper, lemon juice and soy sauce. Warm and serve with fresh parsley.