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Frozen honey mushroom soup is a great opportunity to provide your family with a full lunch or dinner throughout the winter period. This semi-finished product is always highly appreciated in the home kitchen. Freezing allows you to preserve in the fruit bodies not only the pleasant forest taste and aroma, but also vitamins. Small specimens are frozen whole, and large ones are cut into pieces.

The 6 recipes below will help you prepare delicious soups from frozen honey agarics. I must say that both raw and boiled fruit bodies are involved in freezing. If fresh mushrooms froze, then they need to be boiled separately for 15 minutes before cooking. in salted water.

How to cook frozen mushroom soup in a slow cooker

Among the possible kitchen "helpers", many modern housewives single out the multicooker. With its help, you can prepare many different dishes, while saving time and effort. A variety of processes are carried out in a multicooker: frying, stewing, baking and boiling. Using this kitchen appliance, there is no need to worry that the dish will burn or "run away". Cooking soup from frozen mushrooms in a slow cooker is a pleasure.

• 350-400 g frozen main product;
• 300 g (3-4 pcs.) Potatoes;
• 1 onion and 1 carrot;
• Vegetable oil (odorless);
• 1.5 liters of purified water;
• Table salt, a few grains of black pepper;
• 3-4 sprigs of fresh dill.

A rich, but at the same time, light soup from frozen mushrooms will help you prepare a recipe with a photo and a step-by-step description.

First you need to take care of the timely defrosting of the mushrooms. To do this, move the required amount of product from the freezer to the refrigerator shelf.

We leave it for 7-10 hours, it is better to do this in the evening, so that in the morning the product is ready for further manipulations. It is not recommended to defrost mushrooms in a warm place, as they can simply deteriorate.

After peeling, cut the onion and carrots into small cubes.

We immerse the chopped vegetables in the multicooker bowl, pour in a little oil.

We select the "Fry" function on the panel of the device and set the appropriate time - 15 minutes.

We wash the thawed mushrooms and cut them into pieces, if the specimens are large.

In the middle of the "Fry" cycle, for about 7-8 minutes, add mushrooms to the vegetables and wait for the sound signal to complete the process.

Add the diced potatoes and pour 1.5 liters of water.

Add black peppercorns and set the "Soup" program for 1 hour.

A few minutes before complete readiness, open the lid, chop the herbs and salt to taste, mix and close the lid.

We wait for the sound notification and leave the dish to infuse in the multicooker for another 20 minutes.

Frozen honey mushroom soup with homemade noodles

Some housewives, who have a little more free time in the kitchen, prefer to make soup from frozen mushrooms with homemade noodles. Among the first courses, such a soup will rightfully occupy one of the leading places, because it is very tasty, satisfying and aromatic.

• 350 g frozen fruit bodies;
• 100-150 g of homemade noodles;
• About 4 potatoes;
• 1 carrot + 1 onion + 1 small bell pepper;
• Sunflower oil;
• 1.8 liters of water;
• Pepper, salt, bay leaf.

Before making frozen honey mushroom soup, you need to learn how to make homemade noodles. For this we need:

• 1 tbsp. wheat flour;
• ½ tbsp. water;
• Salt;
• 1 fresh chicken egg.

1. Break an egg into any convenient dish, add water and a pinch of salt, beat;
2. Gradually introduce flour, then knead the plastic and soft dough;
3. After kneading, let the dough "rest" a little, about 30 minutes.
4. Next, we divide the dough into several parts, which we roll out into thin layers and dry in a dry frying pan.This is to keep the noodles whole and firm in the soup. We dry the layers in turn, giving each side 0.3 minutes.
5. We cut the layers of dough into thin strips or choose another cutting shape. The resulting noodles for one soup will be a lot, so we measure the weight that is needed for our recipe. The rest of the noodles can be folded into a glass jar and used at another time.

Now we are preparing the soup:

1. In a pot filled with water, immerse the peeled and chopped potatoes.
2. We immediately put on the stove to cook, and in the meantime we are engaged in frying.
3. In a frying pan with vegetable oil, fry the carrots, bell peppers and onions cut into small cubes.
4. When the carrots in the frying become soft, add the defrosted mushrooms, fry for 5-7 minutes.
5. We send the frying to the potatoes in a saucepan and cook until tender.
6. In 5-7 minutes. before the end of the process, add the noodles, salt, pepper and add 1-2 bay leaves.

How to make frozen honey mushroom soup with noodles: a step by step recipe

Soup from frozen mushrooms with the addition of vermicelli is very simple to prepare. If only because the vermicelli does not need to be made by hand. Its selection on store shelves is very large. The word "vermicelli" literally means "worms" from the Italian language. In other words, this is a product made from unleavened dough in the form of short sticks. In this case, the soup will be cooked without frying.

• 250 g of frozen mushrooms;
• 4 tbsp. l. vermicelli;
• 1.5 liters of purified water;
• 4 potato tubers;
• 1 clove of garlic;
• 1 pc. onions and carrots;
• Salt, bay leaves;
• Fresh or dried herbs.

How to cook frozen honey mushroom soup with noodles? This will help the step-by-step recipe described below.

1. Remove the peel from the potatoes, cut into pieces, rinse and immerse in a pot of water.
2. Defrozen mushrooms, if necessary, cut, rinse thoroughly and send to the potatoes.
3. Add carrots cut into small cubes there.
4. Cook the soup almost until the potatoes are ready, then send the finely chopped onion and chopped garlic into the pan.
5. Boil for 10 minutes, add noodles, bay leaves, salt and herbs.
6. Stir, and after 3-5 minutes. boiling, turn off the stove.

Soup-puree from frozen mushrooms with potatoes

You can also make puree soup from frozen honey mushrooms. Despite the fact that this dish is very simple to prepare, it can be safely served with a dinner party.

• 400 g frozen mushrooms;
• 3 potatoes;
• 1 onion;
• 0.5 l of medium fat cream;
• Salt, pepper, butter.

The recipe for frozen mushroom mushroom soup is divided into stages.

1. Boil peeled potatoes in a little salted water until tender.
2. Fry the defrosted fruit bodies in butter together with chopped onions.
3. Add frying to potatoes and boil for 10 minutes.
4. Cool slightly, and then grind the mass in a blender until puree.
5. Pour in the cream and put the pan on the fire, bring to a boil, salt and pepper at the end.
6. If desired, serve, garnished with fresh herbs.

How to cook frozen mushroom cream soup in chicken broth

We suggest making a cream soup from frozen mushrooms in chicken broth. This is a very tasty and aromatic first course that everyone, without exception, will like.

• 250-300 g of frozen mushrooms;
• 0.5 l of chicken broth;
• 150 ml cream;
• 2 tbsp. l. melted butter;
• 4 tbsp. l. dry white wine;
• Salt, herbs for serving.

The recipe for making soup from frozen mushrooms is divided into step-by-step stages.

1. Send oil to the pan, throw chopped defrosted mushrooms there. Cook over medium heat until tender.
2. Add wine, cream and broth, salt to taste.
3. Bring the mass to a boil, and then grind with a blender.
4. Serve, decorate each plate with whole mushrooms and sprigs of fresh herbs.

Mushroom soup from frozen honey agarics with chicken and tomato paste

With the addition of chicken, the frozen mushroom mushroom soup becomes even richer.

• 300 g of frozen mushrooms;
• 300 g chicken fillet (or take any other part);
• 3-4 potatoes;
• 1 tbsp. l. tomato paste;
• 1 onion;
• 5 black peppercorns;
• 1-2 bay leaves;
• 1.5-2 liters of water;
• Salt, refined sunflower oil.

How to make mushroom soup from frozen mushrooms and chicken?

1. Pour water into a saucepan, add chicken meat, cut into pieces, pepper and bay leaf into it, put on the fire to boil.
2. Meanwhile, fry the chopped onion in oil.
3. When it becomes transparent, add the mushrooms, fry for 5-7 minutes.
4. Add tomato paste and dilute with broth from a saucepan, simmer for 5 minutes. over low heat.
5. Immerse peeled and chopped potatoes in a saucepan, cook until half cooked.
6. Then add the frying and cook the soup for at least 10 minutes, at the end add salt to taste.