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Mushrooms have always been considered and are considered a valuable source of vitamins, minerals and vegetable protein, so essential for the human body. They can be eaten fresh, fried and pickled. First courses are especially appreciated, for example, a soup made from frozen mushrooms, which is easily absorbed by the body. The substance contained in these mushrooms has a positive effect on the elasticity of the skin, the health of nails and hair.

Recipes for making mushroom soup from frozen champignons are very diverse. Choose one of the options offered and be sure that it will appeal not only to you, but also to your family.

You can prepare a dish with the addition of cereals, various vegetables, meat or noodles, boil in water, which will make it dietary. In addition, the soup can be cooked in chicken, meat, vegetable and even fish broth.

You can supplement a delicious treat with sour cream, cream, crackers and cheese. But the greens of saffron, basil, parsley, dill and onions will especially emphasize the taste of fruit bodies.

A simple recipe for frozen champignon soup

According to this recipe, frozen champignon soup is prepared quite simply and quickly. Just 30 minutes of pleasant hassle at the stove - and an amazingly tasty and aromatic dish will be ready!

• 400 g of fruit bodies;
• 1 pc. carrots and onions;
• 3 potato tubers;
• Vegetable oil;
• Salt;
• Chopped parsley - for serving.

Mushroom soup is prepared from frozen champignons following the suggested step-by-step description.

Remove the fruit bodies from the freezer and defrost (you can choose any method).

Peel all vegetables, rinse in water and cut: potatoes into strips, onions into cubes, grate carrots on a medium-sized grater.

Pour some oil into a thick-walled saucepan, warm well and put the chopped onion.

Fry until soft, add grated carrots, stir, close the lid and bring the root vegetable until soft.

Cut the defrosted mushrooms, if they were whole, add to the pan with vegetables, mix.

Fry over low heat for 5 minutes. with continuous stirring.

Season with salt to taste, add potato strips and pour in enough water to make the soup the desired thickness.

Cook over medium heat until the potatoes are ready.

When serving, add a handful of chopped parsley to each plate.

Soup-puree of frozen champignon mushrooms with cream

By including frozen champignon soups in your diet, you can meet your nutritional vitamin and mineral needs, especially protein. This dish is sure to please all members of your family, including children.

• 500 g of fruit bodies;
• 5 potato tubers;
• 1 carrot;
• 1.5 onion heads;
• 250 ml cream;
• 1 liter of water or any broth;
• Vegetable oil;
• Salt;
• 1 tsp mushroom seasoning;
• 1 tbsp. l. chopped dill.

To unleash the full gastronomic pleasure of frozen champignon mushroom soup, add croutons or garlic croutons when serving.

1. Defrost the mushrooms by pouring warm water for 30 minutes, cut into cubes, and then put into boiling water.
2. Peel vegetables, rinse under the tap, cut: potatoes into strips, carrots into small cubes, chop the onion with a knife.
3. Pour vegetable fat into a frying pan, put carrots and onions and fry until soft, preventing them from burning.
4. Pour potatoes into boiling mushrooms, add a little salt and cook for 15 minutes.
5. Add fried vegetables to potatoes and mushrooms, boil for 5 minutes.
6. Pour the soup into a blender bowl and grind into a puree state, season with salt, add seasoning and stir.
7. Pour back into a saucepan, pour in the cream, bring to a boil, but do not let it boil completely.
8. Turn off the heat, leave the pan with the dish on the stove to infuse.

How to make frozen champignon cream soup with chicken broth

Gourmets just have to taste the frozen champignon cream soup to say that it is simply an amazing dish. The cooking process takes very little time, so the recipe is suitable for a family's daily menu.

• 600 ml chicken broth;
• 2 tbsp. l. wheat flour;
• 600 g of fruit bodies;
• 250 ml cream;
• 3 tbsp. l. butter;
• Basil leaves - for serving;
• Salt and black pepper to taste.

The proposed detailed description of the recipe will help you learn how to properly prepare mushroom soup from frozen champignons.

1. Cut the defrosted fruit bodies into pieces, chop the onion after peeling from the top layer with a knife.
2. Fry together in butter for 15 minutes, salt, add black pepper to taste, stir.
3. Pour in half of the broth, grind with an immersion blender until a homogeneous creamy consistency.
4. In a saucepan where the soup will be prepared, melt the butter, add flour and fry until golden brown, about 2-3 minutes.
5. Put mushrooms and onions, pour in the remaining broth and stir thoroughly.
6. Cook over low heat for 10 minutes, pour in the cream, boil for 1-2 minutes, remove from the stove.
7. Let it brew for 5-7 minutes, garnish with basil leaves when serving.

Frozen champignon soup with melted cheese

This delicious and hearty soup with frozen champignon cheese will warm you on a cold evening, leaving no one indifferent.

• 600 g of fruit bodies;
• 1 carrot;
• 2 onions;
• 250 g processed cheese;
• Butter - for frying;
• Salt and black pepper;
• 2 cloves of garlic.

A detailed description of the process will show you how to properly cook mushroom soup from frozen champignons.

1. Grate the carrots on a coarse grater, or cut into small cubes.
2. Fry until soft in a skillet with butter.
3. Defrost the mushrooms in any way, cut into pieces, add to the carrots and fry for 15 minutes.
4. Peel the onion, chop with a knife and add to the mushrooms.
5. Fry over low heat for 5-7 minutes, salt and pepper to taste, stir.
6. Transfer the frying to boiling water or broth (the amount of liquid depends on the desired thickness of the first course).
7. Boil for 10 minutes, add diced or grated cheese.
8. Stir, salt if necessary and wait until it is completely melted.
9. Add crushed garlic, stir and remove immediately from heat.

Recipe on how to cook frozen champignon soup with potatoes and noodles

How to properly cook frozen champignon soup to make a delicious and appetizing dish for all households? Add potatoes to the dish and season with sour cream. When serving, add a slice of lemon to each serving plate for a delicious touch.

• 500 g of fruit bodies;
• 500 g potatoes;
• 100 g of carrots and onions;
• Butter - for frying;
• 100 g of fine vermicelli;
• Salt, bay leaves;
• Lemon;
• 1.5-2 liters of water.

The recipe for frozen champignon potato soup is described in detail.

1. Boil water, add frozen mushrooms to a saucepan and simmer for 10 minutes.
2. Peel potatoes, cut into strips and add to mushrooms.
3. Peel, wash and grate the carrots with medium divisions.
4. Remove the husk from the onion, chop with a knife and put in a frying pan with melted butter (2 tablespoons).
5. Fry until soft, add carrots and fry for 7-10 minutes.
6. Add vegetable frying to the potatoes, salt to taste, cook for 10 minutes.
7. Add vermicelli, a couple of bay leaves, mix and boil for 3-5 minutes.
8. Let it brew on the switched off stove for several minutes and serve.

How to make frozen mushroom mushroom soup with chicken

Many representatives of the strong half of humanity love mushroom soups, but with the addition of meat.We offer a recipe showing how to properly prepare a soup from frozen mushrooms with chicken meat, from which everyone will be delighted.

• 500 g chicken fillet;
• 400 g of fruit bodies;
• 3 potatoes;
• 1 carrot and 1 onion;
• 2 liters of water;
• Vegetable oil;
• Salt, parsley.

Use a recipe with a photo of making frozen champignon soup.

1. Boil the fillet for 30 minutes, cool and chop into small pieces.
2. Peel the vegetables, rinse and chop as desired, defrost the mushrooms and cut into cubes.
3. First fry the onion in oil, then add the carrots, fry for 10 minutes.
4. Pour the peeled and chopped potatoes into the chicken broth, add the bay leaf and cook for 15 minutes.
5. In a separate skillet, fry the mushrooms until the liquid has completely evaporated.
6. Add mushrooms and fry to potatoes, boil for 5 minutes.
7. Add chopped meat, salt to taste and cook for another 5 minutes.
8. Add chopped parsley for added flavor.