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Recipes for mushroom soup made from frozen honey mushrooms allow you to pamper your home with an appetizing first course all year round. These mushrooms tolerate transportation and freezing well due to their elastic pulp. In the fall, they can be prepared for future use by placing them in the freezer, and then cooked until the next season.
How long to cook frozen honey mushrooms for soup
Housewives who are preparing mushroom soup from frozen honey mushrooms for the first time are interested in all the subtleties of heat treatment of these mushrooms. After all, if they are not cooked enough, they will be poorly absorbed by the body. For those with gastrointestinal problems, this can cause an eating disorder and even poisoning.
The cooking time for these mushrooms can be from 15 to 30 minutes. If they were crushed before freezing, they will cook faster, but whole specimens require longer heat treatment.
Recipes for soup with frozen mushrooms
Mushroom soup is not at all difficult to cook; all the culinary processes will take not much more than an hour. It is much more difficult to decide which version of this first dish to prepare. Below is a selection of popular recipes with photos of frozen honey mushroom soup.
A simple recipe for frozen honey mushroom soup
Forest mushrooms contain a sufficient amount of protein. This makes them an equivalent meat substitute. Even an easy-to-prepare lean soup based on them can give you a feeling of fullness for a long time.
Ingredient proportions:
- mushrooms – 300 g;
- potatoes – 250-300 g;
- onions – 60 g;
- bell pepper – 50 g;
- carrots – 70 g;
- water – 1.5 l;
- vegetable oil – 30 ml;
- salt and spices - to taste.
Progress:
- Pour water into the peeled and chopped potatoes and let them cook.
- Cut the onion into cubes and cut the carrots into strips or pass through a Korean carrot grater. Sauté vegetables in hot oil. With them you should fry the bell pepper cut into strips.
- As soon as the potatoes boil, add the frozen mushrooms to the pan and cook everything together for another 20 minutes.
- When these ingredients are ready, add sauteed vegetables to them, season the dish with salt and spices, let simmer over low heat for 5 minutes, then 10 minutes. leave under the lid.
Frozen mushroom soup with chicken
With poultry broth, the taste of mushroom soup becomes richer and more interesting. The highlight of the dish is that frozen honey mushrooms are not boiled, but sautéed with vegetables in vegetable oil.
Ingredient proportions
- frozen mushrooms – 300 g;
- chicken thighs – 350 g;
- potatoes – 270 g;
- carrots – 120 g;
- onion – 110 g;
- water – 2 l;
- vegetable oil – 30-45 ml;
- salt, herbs and spices - to taste.
Progress:
- Pour washed chicken thighs with cold water and cook until tender. Remove the meat from the broth, cut into slices and return to the pan.
- Fry chopped onion and grated carrots. Add defrosted mushrooms to the vegetables that have become soft and saute everything together for 10-12 minutes.
- Peel, wash and cut the potato tubers into cubes. Place in boiling broth with fried vegetables and mushrooms.
- Boil the soup with frozen honey mushrooms and chicken until the potatoes are ready. At the end of cooking, add salt and spices to taste. When serving, you can add herbs and sour cream to the plate.
Recipe for frozen honey mushroom soup with noodles
Wild mushrooms make the broth very flavorful. It will make homemade noodles or store-bought noodles much tastier.
Ingredient proportions:
- frozen mushrooms – 300 g;
- small vermicelli or homemade noodles – 100 g;
- carrots – 90 g;
- green beans – 90 g;
- onions – 90 g;
- sunflower oil – 45 ml;
- water – 2 l;
- bay leaf, salt, pepper - to taste.
Progress:
- Prepare the broth by boiling for 20 minutes. mushrooms in water. Then catch them with a slotted spoon in a colander and strain the liquid.
- Sauté onions and carrots in hot oil. Add beans chopped into small pieces and simmer for another 7-8 minutes.
- Send the boiled mushrooms to the vegetables simmering in the pan, add salt and pepper and cook for another 10 minutes. on fire.
- Transfer to a saucepan with boiling mushroom broth, add noodles or vermicelli. Cook the soup until the pasta is ready.
Mushroom soup from frozen honey mushrooms in a slow cooker
Preparing mushroom soup from frozen honey mushrooms in a slow cooker will be absolutely no hassle, and you don’t even have to defrost the mushrooms or steam the pearl barley. A correctly selected option will handle all processes independently.
Ingredient proportions:
- frozen honey mushrooms – 300 g;
- chicken breast – 200 g;
- potatoes – 200 g;
- pearl barley – 50 g;
- carrots – 120 g;
- onions – 70 g;
- dill – 1 stem;
- garlic – 2 cloves;
- allspice, bay leaf and salt - to taste;
- water.
Progress:
- Cut the bird into portions. Remove the skin from the potatoes, wash and chop into cubes. Pass the peeled carrots through a coarse grater. Remove the skin from the onion and leave it whole. Rinse the cereal.
- Place chicken, vegetables, cereals and mushrooms in a multicooker bowl. Add spices and a whole stalk of green dill to them.
- Add water. Its quantity depends on the desired thickness of the finished soup. Turn on the “Extinguishing” function for 2 hours.
- In 20 min. Before the end of cooking, fish out the dill stem and bay leaf from the multicooker bowl. Add salt, garlic and chopped herbs.
Delicious soup made from frozen honey mushrooms and pearl barley
Pearl barley was a favorite of the Russian Tsars. Dishes made from it were often served at ceremonial dinners, and now in the army, hospitals and canteens.A thick, rich and nutritious soup with frozen honey mushrooms and barley is prepared from available products.
Ingredient proportions:
- frozen mushrooms – 150-200 g;
- pearl barley – 45 g;
- potatoes – 250-300 g;
- water – 1.5 l;
- onion – 40 g;
- allspice – 2-3 peas;
- bay leaf – 1 pc.;
- vegetable oil for frying;
- dill or parsley, salt, ground black pepper - to taste.
Progress:
- Pour pearl barley, previously washed under running water, with a glass of boiling water and steam for 1-2 hours.
- Boil water, add mushrooms and spices. Boil honey mushrooms for 15 minutes. after boiling, collecting foam from the surface.
- Then use a slotted spoon to transfer the mushrooms to a colander. Strain the mushroom broth and return to the heat. After boiling, transfer the pearl barley into it and cook it until half cooked for 40 minutes.
- Meanwhile, prepare the mushroom fry. Fry the diced onion until soft. Then transfer it to a plate and fry in the same oil for 8 minutes. honey mushrooms Return the mushrooms to the pan, add salt and pepper, and stir.
- Chop the peeled and washed potatoes into cubes and add them to the pearl barley. Cook everything together for 20-25 minutes.
- 10 minutes before turning off the stove, add frying, salt and spices. Let the finished dish sit for a while under the lid. Serve with herbs, seasoned with sour cream.
Conclusion
Recipes for mushroom soup from frozen honey mushrooms involve the use of a small amount of spices. Since honey mushrooms have a very pronounced mushroom aroma, it is better to just emphasize it a little with a pinch of ground black pepper or a bay leaf so that they do not dominate in any way. This way the taste of the finished dish will not disappoint.
