Mushroom soup from frozen mushrooms: recipes, and how the French reveal their taste

Mushrooms are rich in vegetable protein and fiber, so the product is held in high esteem by supporters of good nutrition and vegetarians. However, "forest trophies" are considered heavy food, which should be consumed in moderation so as not to overload the stomach. Children under seven years of age and people with diseases of the digestive system should completely abandon them.

Stock Preparation

It is important to freeze fresh mushrooms on the day of collection or, as a last resort, every other day. Here are four more tips that will help you make the right workpiece.

1. Cleansing. Free from land, leaves, debris. Rinse with running water, fold into a colander, and dry using a thick paper towel.
2. Heat treatment. Boil in salted water or dry in the oven for five to ten minutes. The product must be completely cool before freezing. Mushroom broth can also be frozen: a fragrant, rich broth is used to make sauces and gravy. Porcini mushrooms and champignons do not need preliminary heat treatment.
3. Pre-freezing. First, put the mushrooms on a flat plate, tray or cutting board so that they do not touch each other. Send to the freezer. An hour later, after freezing, pour into a common container for freezing or a bag and place in the freezer for final freezing.
4. Packaging. For convenience, freeze in portions - the volume of one packet or container should be enough to prepare one dish. Thawed product cannot be stored in the refrigerator or re-frozen, it must be used immediately.

Main Product Processing

To make the soup tasty, rich and aromatic, the main ingredient must be prepared. This stage does not take much time and is carried out in three steps.

1. To defrost. Remove the mushrooms from the freezer, soak at room temperature until thawing and softening, rinse with running water. Express method: fill the workpiece with cool water, rinse after half an hour.
2. Slice. Chop into pieces. Size depends entirely on individual preferences.
3. Boil it. Ceps and champignons, as well as mushrooms that have been boiled before freezing, do not need preliminary heat treatment, they can be immediately added to the soup. All the rest should be boiled for five to seven minutes and drain the broth.

Basic recipe

Components:

• mushrooms - 0.5 kg;
• water - 1.5 l;
• potatoes - two fruits;
• carrots - one thing;
• butter - a tablespoon;
• pepper and salt to taste.

Process

1. Pour mushrooms with water, bring to a boil, reduce heat, add salt.
2. Introduce chopped or diced potatoes.
3. Processed carrots with a coarse grater and finely chopped onions, spasser in butter.
4. Pour vegetable frying in a saucepan with soup.
5. Cook until vegetables are cooked under the lid, stirring occasionally.
6. Turn off the gas, leave the soup for 10-15 minutes.

Technology Gaps

Using the same ingredients as for the basic recipe, but changing the technology, you can cook the soup, the taste of which will differ significantly. Four ideas for a quick note.

1. Modern appliances. If you cook the soup in a slow cooker, the dish will turn out to be especially rich and aromatic. First, fry the mushrooms for five to seven minutes in vegetable oil in the “Baking” mode, then introduce onions and carrots, fry for another five minutes. Pour potatoes, add water, salt, pepper, close the lid of the appliance and cook for 40 minutes in the "Cooking" or "Stewing" mode.
2. Refusal from frying. Carrots and onions can not be fried, but added to the soup in raw form along with potatoes, then the dish will come out more “healthy”.
3. Preliminary frying of mushrooms. Mushrooms, not defrosting, fry with finely chopped onions, pour water. A quarter of an hour after boiling, introduce potatoes along with raw carrots, chopped grater or diced.
4. Change in density. After cooking the soup puree, drain three quarters of the broth, grind the mass with a blender. Bring to a boil over low heat, stirring constantly. After that pour a thin stream of 0.5 l of cream of fat, heat the soup and mix 50 g of cream cheese.

TOP 12 Extra Ingredients

You can follow the traditional recipe or go further, making the dish more original and piquant, adding additional ingredients. Here are a dozen products to create gastronomic masterpieces.

1. Spices. After boiling mushrooms in the broth, you can add a couple of bay leaves, four to five peas of allspice, finely chopped celery or parsley root, leek, cumin, rosemary and other spices. In addition to carrots and onions, you can add a couple of chopped garlic cloves to the vegetable frying.
2. Greenery. After cooking, add finely chopped parsley, dill, onion or cilantro, basil to the soup. Close the lid, insist.
3. Beans Wash 100 g of beans, soak overnight, drain, rinse, boil in salted water for half an hour, drain the broth. Pour with clean water, boil, reduce heat, cover, add mushrooms after a quarter hour and continue cooking soup, following the traditional recipe.
4. Barley. Thoroughly rinse half a glass of cereal, pour hot water for one to two hours. Drain the liquid, rinse the barley, pour clean water, boil, after 40 minutes, add the mushrooms. Follow the classic recipe.
5. Fig. Wash a third of the glass and add to the soup before adding potatoes, add the vegetable after boiling and stick to the basic recipe. Instead of rice, buckwheat will do.
6. Noodles or Vermicelli. Introduce 60 g after adding frying. After this, stir the soup so that the noodles do not stick together.
7. Frozen Green Peas. Add with onion-carrot mixture. You can not defrost.
8. Tomato Paste Stir two tablespoons into the onion-carrot fry before adding to the soup. This ingredient is especially useful when introduced into the composition of beans or noodles.
9. Cream cheese. It is advisable to use liquid (two to three tablespoons). The solid product (50-70 g) is briefly placed in the freezer, and then chopped on a coarse grater or cut into small pieces. Introduce into the soup three minutes before cooking. Cheese can be replaced with 250 ml of cream 33-35% fat.
10. Milk. Pour milk with a fat content of more than 6% five minutes before the soup is ready. The volume of the ingredient is determined at its sole discretion, but the ratio of milk to water should not be more than 1: 1.
11. Egg. Introduce the beaten egg into the soup five minutes before cooking, mix quickly. The ingredient is usually added using milk.
12. Meat or chicken. Proponents of proper nutrition are categorically against combining two types of protein in one dish: plant and animal.However, mushroom soup is sometimes cooked in meat broth or with chicken. In this case, you also need to follow the basic recipe, but instead of water, use meat or chicken broth and, if desired, mix meat or poultry chopped into pieces together with vegetable frying. The soup will turn out to be rich, but the mushroom aroma will be more muffled.

3 more secrets

French chefs reveal the taste of mushroom soup as follows: at the end of cooking, keep the dish over high heat for three minutes. Here are three more secrets.

1. Appetizing density. Stir two tablespoons of flour or semolina browned in a dry frying pan in the broth, which will be used to make the soup. Such a measure will give the soup a pleasant density.
2. Bright aroma. Together with thawed, send to the pan two or three dried porcini mushrooms, previously soaked in water or milk.
3. Navar. As a seasoning, use one or two broth cubes.

Serve the dish with fresh thick sour cream, garlic croutons of wheat bread or fragrant pita bread.

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