How to cook mushroom soup from frozen mushrooms?

One of the most aromatic and delicate soups is mushroom. To prepare it does not need to wait for summer, but you can do it in any season of the year, using frozen mushrooms.

Today we will share with you the secrets of how to cook the incomparable taste of mushroom soup from various types of frozen mushrooms.

Delicious mushroom soup puree from frozen white mushrooms

Ingredients:

• frozen white mushrooms - 450 g;
• onion (large) - ½ pcs .;
• chicken eggs - 2 pieces;
• sour cream (20%) - 170 g;
• potatoes (medium) - 4-5 pieces;
• flour - 1 dessert spoon;
• Sunflower oil - 30 ml;
• cooking salt;
• coriander - 4-5 branches;
• parsley - 4-5 branches.

Preparation

We clean and grind potato tubers in the form of cubes. We put everything in a container and fill it with drinking water so that there is a distance of three fingers to the edge. Now we put everything on the burner of the included plate, and we take out the mushrooms ourselves from the freezer.

Mushrooms simply put in a deep frying pan, pre-heated with oil. When the liquid comes off the white mushrooms and evaporates, add the finely chopped large onion, sprinkle all the flour, add salt and mix it, keep it on the fire for 4-5 minutes.

Remove the foam from the potatoes, add salt and also crushed the remaining half of the bulb. When the potatoes are almost ready, we introduce sour cream, mixed with chicken eggs and a trace, we move the mushrooms here. Cook the soup until the potatoes are at the boiling point. Ready soup cool to a warm state and grind it in puree blender. Portion, served to the table, well sprinkled with cilantro and parsley greens.

Mushroom soup from frozen mushrooms with a pearl bar in a multivark

Ingredients:

• frozen assorted mushrooms - 400 g;
• pearl barley - 80 g;
• onion (large) - 1 pc .;
• carrots (large) - 1 piece;
• tomato ketchup (any) - 1 tbsp. a spoon;
• potatoes - 3 pcs .;
• cooking salt - 0.5 tbsp. spoons;
• Sunflower oil - 40-45 ml.

Preparation

Assorted mushrooms are thawed and washed a couple of times. Pour oil into the cup of the multivark and install the "Hot" mode. Next, shift the prepared mushrooms here, and after 3-4 minutes add to them sliced ​​half-rings of fresh carrots and onions. After they start gilding we introduce ketchup, mix and keep vegetables in this mode for a maximum of 2 more minutes. Then pour pre-warmed to 50-60 degrees water, add the soaked, and then rinsed pearl barley and rearrange the regime for "Varka" for 20 minutes. After the set time, we spread into the soup large cubes of potatoes and pour our wonderful first dish. Add the time for another 30 minutes and patiently wait for the preparation.