Mushroom soup is a delicious 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. The frozen mushroom soup will add a pleasant variety to the winter menu, warm you in cold weather and remind you of the hot summer and generous autumn.
It is necessary
- 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-boiled potatoes;
- - 1 glass of 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 heads of shallots;
- - 3 cloves of garlic;
- - ½ cup wheat flour;
- - ½ cup of sherry;
- - 4 cups of chicken or vegetable broth;
- - 1 teaspoon dried thyme;
- - ½ glass of cream with a fat content of at least 20%;
- - salt and freshly ground black pepper.
- Frozen chanterelle and wild rice soup
- - 300-400 g of frozen small chanterelles;
- - 1 tablespoon of butter;
- - 1 head of onion;
- - ½ cup wild rice;
- - 4 cups of chicken broth;
- - ½ glass of 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.
Instructions
Step 1
Frozen noble mushroom soup
Such valuable species of mushrooms as white, boletus and boletus are called noble ones. You will need mushrooms, frozen raw or blanched. Boiled mushrooms will not produce a concentrated, rich broth.
The taste of a classic mushroom soup depends a lot on how you cook the pearl barley. Undercooked, poorly washed, sticky pearl barley will ruin the whole dish. Therefore, the preparation of cereals should be attended to in advance. You can rinse the 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 in a warm place wrapped 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 tender.
Step 2
Peel onions, carrots and potatoes. Pour cold filtered water into a 3-liter saucepan. There should be enough of it so that it doesn't overflow when you add other ingredients. Dip frozen mushrooms, parsley root, one small onion and one medium carrot, bring to a boil, reduce heat to medium and cook over medium heat for about 30 minutes, skimming if necessary.
Cut the remaining onions, carrots and potatoes into small cubes. In a skillet, heat a mixture of butter and vegetable oil, 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 heating.
Step 3
Extract the parsley root, carrots and onions from the mushroom broth, discard them. Add the 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 to increase its nutritional value. To do this, melt a tablespoon of butter and fry half a tablespoon of wheat flour in it until the characteristic nutty aroma appears. Pour some hot mushroom broth into the pan and stir until a smooth sauce is formed. Transfer it to a pot of soup and stir well.
Step 4
Season the soup with salt and pepper. Turn off the heat and cover the pot with a lid. Leave to infuse for 7-10 minutes. Serve the soup with chopped dill, parsley and sour cream or plain plain yogurt.
Step 5
Frozen mushroom cream soup
A delicate, silky cream soup can also be made with frozen mushrooms. Simple frozen champignons and frozen boiled noble mushrooms are also suitable. It is worth getting the mushroom briquette in advance, 2-3 hours in advance, so that it thaws. It is better to drain off excess liquid.
Step 6
Peel and cut the shallots into half rings. Peel and chop the garlic. In a deep, wide-bottomed saucepan, melt 3 tablespoons of butter and sauté the shallots over medium heat. It will take about 5-7 minutes. Add chopped garlic and cook for another minute.
Step 7
Place thawed mushrooms in a saucepan, increase heat to high, stir and fry for 1-2 minutes. Then turn the heat down to minimum, cover the pot and cook the mixture for about 10 minutes. Increase heat to medium, pour sherry into a saucepan and wait for it to bubbly. Add the remaining butter, stir and when the butter melts, add the sifted flour. Stir until the flour covers all the mushrooms. Cook for another 2-3 minutes.
Step 8
Pour in chicken broth, add thyme, salt. Cook over medium heat for about 20 minutes. Puree the soup with a blender, add cream, pepper and heat the soup slightly. Serve with fresh herbs and white bread croutons.
Step 9
Frozen chanterelle and wild rice soup
Unusual, but very tasty soup is obtained from fragrant chanterelles and healthy wild rice. Contrary to popular belief, small chanterelles can be frozen without boiling and they will not taste bitter. Mushrooms should be thawed in advance and the excess liquid should be drained. Soak rice in cold water and leave for 6-8 hours. If you can't wait that long, pour boiling water over the wild rice and let it sit for an hour. The muddy water must be drained, and the wild rice must be poured fresh in a ratio of 1 to 3. Cook the wild rice for about 40 minutes.
Step 10
Melt the butter in a heavy-bottomed saucepan over medium heat. The onions must be peeled and cut into small cubes. 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 hot broth. Reduce heat to low and simmer for another 10 minutes.
Step 11
Pour the concentrated milk into the soup. It will give the dish a pleasant, rich taste, but at the same time it will not greatly increase the calorie content. Add boiled wild rice, season with salt, black and red pepper, lemon juice and soy sauce. Warm up and serve with fresh parsley.
