Frozen honey mushroom soup. Mushroom soup from honey mushrooms Frozen mushroom soup with noodles

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

How to cook mushroom soup from honey mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

Honey mushrooms - 300 g
Potatoes - 500 g
Sunflower oil - 4-5 tbsp. spoons
Carrots - 1 pc.
Onions - 1 pc.
Salt and pepper - to taste
Sour cream - 2-3 tbsp. spoons (to taste)
Greens to taste

Preparation:

We prepare honey mushrooms: wash them thoroughly, put them in a sieve to remove excess water.

Finely chop our mushrooms (into cubes or strips).

Place a pan of water on low heat. When the water boils, salt it and add chopped mushrooms. Leave to cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, add them to the mushrooms and cook for 30 minutes.

Let's prepare the frying. To do this, put a frying pan on the fire, pour in a little vegetable oil, pour in the onion, chopped into small cubes, and carrots, grated on a fine grater. Fry for 5-10 minutes until the frying takes on a golden hue.

Add the roast to the soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served either hot or chilled (in this case it is best to add a little chopped herbs).

Our

Mushroom soup with honey mushrooms will help create a summer mood in your home even in winter.

Ingredients:

Honey mushrooms - 400 g
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Flour - 1 tbsp. spoon
Milk - 50 ml
Vegetable oil
Salt, spices

Preparation:

Defrost the mushrooms, drain excess water from them.

Place a pan with 1.5 liters of water on the stove and add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan and heat it over medium heat until it acquires a nice creamy color. To prevent the flour from burning, stir it constantly.

Let's prepare the frying. Finely chop the onion and grate the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

Place the roast in a pan with potatoes.

Fry the mushrooms a little in a frying pan, then send them to the pan, add spices (bay leaf, pepper).

We dilute the flour with milk, making sure that no lumps form. Stirring constantly, pour into the pan in a thin stream.

Let the soup simmer for 2 minutes, add the herbs, turn off the heat.

Pour the finished soup into bowls and serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with honey mushrooms will delight your guests.

Ingredients:

Dried honey mushrooms - 100 g
Butter - 50-100 g
Thick sour cream - 1 cup
Flour - 2 tbsp. spoons
Pepper

Preparation:

Wash well, soak the mushrooms for 2-3 hours in cold water

Place the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Add salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of soup broth, add flour, mix well, pour into soup.

Serve the soup with dumplings or noodles.

Very tasty, aromatic soup with a pronounced creamy mushroom taste.

Ingredients:

Potatoes - 500 g
Honey mushrooms - 200 g
Carrots -150 g
Onion -150 g
Processed cheese - 200 g
Pepper
Vegetable oil

Preparation:

Pour water over the mushrooms and cook for 25-35 minutes.

Finely chop the onion.

Grate the carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut the potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into plates and serve with greens.

This recipe for honey mushroom soup is perfect for people who fast.

Ingredients:

Frozen honey mushrooms - 150 g
Potatoes - 2 pcs.
Celery - 1 stalk
Carrots - 1 pc.
Onion - 1 pc.
Water - 1 l
Vermicelli - 50 g
Bay leaf - 2 pcs.

Preparation:

We put half the mushrooms on the fire to boil.

Grate carrots and onions, cut celery.

Cut one potato in half, cut the second into cubes. Send the potatoes cut into two parts to the boiling mushrooms.

Simmer the grated onion, carrots and celery in a frying pan, stirring constantly, for three minutes. Add the remaining mushrooms and stew for another two minutes.

Place the vegetable mixture in the broth and add the bay leaf.

Add diced potatoes.

Remove the finished potatoes, which we cut in half, from the soup and mash them into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

Water - 2 l
Potatoes - 6 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Honey mushrooms - 100 g
Vegetable oil - 2 tbsp. spoons
Chicken legs - 3 pcs

Preparation:

We lay out the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, place them in a pan with water, and put them on the fire. When the water boils, reduce the heat and keep it boiling for 10-15 minutes.

Heat a frying pan with vegetable oil and fry the onions and carrots until golden brown. Add honey mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until done.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

An unusual and very tasty recipe that gourmets will love.

Ingredients:

Trout - 500
Carrots - 2 pcs.
Butter - 20 g
Onion - 2 pcs.
Potatoes - 3 pcs.
Honey mushrooms - 100 g
Millet - 70 g
Water - 2.5 l
Sour cream - 60 g
Lemon juice
Dill
Green onions
Bay leaf
Lemon
Black pepper

Preparation:

Cut carrots and onions, fry in a cauldron in butter.

Cut the potatoes and add them to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Slice the fish and sprinkle with lemon juice.

Add mushrooms to the soup, salt to taste, and bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

Toast the bread. Grind the dill with green onions and salt. Mix the greens with sour cream and spread on bread.

Pour the soup into a plate and pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

Honey mushrooms - 0.5 kg
Water - 2-2.5 l
Noodles - 0.5 tbsp
Carrot - 1 pc.
Onion - 1 pc.
Tomato - 1 pc.

Preparation:

We wash and cut the honey mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onion and grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add the fry and noodles to the boiling broth with mushrooms.

Cook until done. Add herbs and bay leaf.

Bon appetit!

Ingredients:

Potatoes - 2 pcs.
Champignons - 300 g
Carrots - 1 pc.
Millet - 3 tbsp. l.
Onion - 1 pc.
Vegetable oil
Greenery
Pepper, salt

Preparation:

Peel the onions and carrots. Cut the onion into cubes, carrots into strips.

Place a pot of water on the fire until it boils.

Fry onions and carrots in a frying pan for 2 minutes.

Slice the mushrooms. Add them to the pan with the onions and carrots. Fry for 5 minutes.

When the water boils, add mushrooms, vegetables, and millet into the pan. Cook for 20 minutes.

Cut the potatoes into cubes and add to the soup. Cook for another 20 minutes.

The soup is ready, bon appetit!

Sour cream is an excellent addition to mushroom soup.

This incredibly tasty, satisfying and rich soup will pleasantly surprise you and your family.

Ingredients:

Honey mushrooms - 400 g
Minced chicken - 400 g
Potatoes - 2-3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic - 2 cloves
Processed cheese - 400 g
Dry white wine - 100 ml
Bay leaf - 2 pcs.
Salt, pepper, ground nutmeg
Parsley

Preparation:

Fill the mushrooms with water (2 liters), bring to a boil, reduce the heat and cook for 25-30 minutes.

Peel the onions, garlic and carrots and chop them. Heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to the vegetables and lightly fry.

Peel the potatoes and cut them into cubes, add them to the mushrooms. After 15 minutes, add the contents of the pan there.

Add cheese to the soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid and cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

You will love this tender and flavorful puree soup.

Ingredients:

Honey mushrooms - 300 g
Onion - 1 pc.
Water - 2 tbsp
Potatoes - 1 pc.
Cream - 1 tbsp
Butter - 1 tsp.
Salt pepper
Greenery
Bay leaf - 1 pc.

Preparation:

Cut the potatoes and boil in salted water.

Chop the mushrooms and onions and fry in vegetable oil.

Mix potatoes, mushrooms and onions and blend in a blender.

Add cream, put on fire and bring to a boil.

Serve with croutons.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

Green onion - 4 feathers
Carrots - 1 pc.
Onions - 1 pc.
Bay leaf
Butter - 2 tbsp. l.
Dried honey mushrooms - 50 g
Large potatoes - 2 pcs.
Barley - 0.5 tbsp.

Preparation:

We wash the pearl barley. Boil water in a saucepan, place a colander with pearl barley on top, and cover with a lid. Reduce heat to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pan. Boil 2 cups of water, pour in the mushrooms and leave for 15 minutes. Then place the mushrooms in a colander and cut into strips. Strain the mushroom infusion.

Bring the mushroom infusion to a boil, add pearl barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to the soup and cook for 10 minutes.

Fry onions and carrots in a frying pan along with mushrooms, add to the soup. Cook for 5 minutes.

Pour the soup into bowls and add green onions.

Bon appetit!

An unusual recipe for mushroom soup with honey mushrooms. Will surprise you and your guests.

Ingredients:

Honey mushrooms - 200 g
Onions - 1 pc.
Carrots - 1 pc.
Celery - 50 g
Vegetable oil - 2 tbsp.
Milk - 2 tbsp.

Preparation:

Wash the mushrooms, chop finely and simmer in oil for 20 minutes.

Finely chop the onion, carrots and celery, fry in vegetable oil for 5 minutes.

Cut the potatoes into cubes.

Add mushrooms and potatoes to boiling milk and cook for 10 minutes. Then add vegetables and cook for another 5 minutes

The soup is ready, bon appetit!

Ingredients:

Honey mushrooms - 300 g
Buckwheat - 2-3 tbsp. l.
Onion - 1 pc.
Sour cream - 2 tbsp. l.
Greenery

Preparation:

Finely chop the mushrooms and cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

Season the soup with sour cream and serve.

When serving, decorate with greens.

Bon appetit!

Ingredients:

Beef broth - 1.2 l
Boiled honey mushrooms - 100 g
Potatoes - 1 pc.
Celery root
Vegetable oil - 2 tbsp.
Oatmeal - 2 tbsp. l.

Preparation:

Cut the celery root into strips, fry it in vegetable oil, and throw it into the boiling broth.

Cut the potatoes into cubes, add them to the broth along with oatmeal and boiled mushrooms.

Cook until potatoes and flakes are soft.

Serve with greens.

Bon appetit!

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

The 6 recipes presented below will help you prepare delicious soups from frozen honey mushrooms. It must be said that both raw and boiled fruiting bodies are involved in freezing. If fresh honey mushrooms have been frozen, then they need to be boiled separately for 15 minutes before cooking. in salted water.

How to cook frozen honey mushroom soup in a slow cooker

Among the possible kitchen “helpers”, many modern housewives highlight 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, you don’t need to worry that the dish will burn or “run away”. Cooking soup from frozen honey mushrooms in a slow cooker is a pleasure.

350-400 g frozen main product;
300 g (3-4 pcs.) potatoes;
1 onion and carrot each;
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 honey mushrooms will help you prepare a recipe with a photo and step-by-step description.

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

Leave for 7-10 hours, it is better to do this in the evening so that in the morning the product is ready for further manipulation. It is not recommended to defrost mushrooms in a warm place, as they may simply spoil.

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

Place the chopped vegetables in the multicooker bowl and pour in a little oil.

Select the “Frying” function on the device panel and set the appropriate time – 15 minutes.

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

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

Add diced potatoes and pour in 1.5 liters of water.

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

A few minutes before it is completely ready, open the lid, chop the greens and add salt to taste, stir and close the lid.

We wait for the sound notification and leave the dish to steep 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 frozen honey mushroom soup 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 fruiting bodies;
100-150 g 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 you cook soup from frozen honey mushrooms, you need to learn how to make homemade noodles. For this we need:

1 tbsp. wheat flour;
? Art. water;
Salt;
1 fresh chicken egg.

Break an egg into any convenient bowl, add water and a pinch of salt, beat;
Gradually add flour, then knead a plastic and soft dough;
After kneading, let the dough rest a little, about 30 minutes.
Next, divide the dough into several parts, which we roll into thin layers and dry in a dry frying pan. This is necessary to ensure that the noodles remain whole and firm in the soup. Dry the layers one by one, devoting 0.3 minutes to each side.
We cut the layers of dough into thin strips or choose another form of cutting. 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 put in a glass jar and used another time.

Now let's prepare the soup:

Place the peeled and chopped potatoes into a saucepan filled with water.
We immediately put it on the stove to cook, and in the meantime we do the frying.
In a frying pan with vegetable oil, fry carrots, bell peppers and onions cut into small cubes.
When the roasted carrots become soft, add the thawed mushrooms and fry for 5-7 minutes.
Place the roast in the pan with the potatoes and cook until tender.
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: step-by-step recipe

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

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

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

Peel the potatoes, cut them into pieces, wash them and place them in a pan of water.
If necessary, cut the defrosted mushrooms, wash them thoroughly and add them to the potatoes.
Add carrots there, cut into small cubes.
Cook the soup until the potatoes are almost ready, then add the finely chopped onion and chopped garlic to the pan.
Boil for 10 minutes, add vermicelli, bay leaf, salt and herbs.
Mix, and after 3-5 minutes. boil, turn off the stove.

Frozen honey mushroom soup 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 at a dinner party.

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

The recipe for mushroom soup from frozen honey mushrooms is divided into stages.

Boil the peeled potatoes in a small amount of salted water until tender.
Fry the defrosted fruit bodies in butter along with chopped onion.
Add the frying to the potatoes and boil for 10 minutes.
Cool slightly, and then grind the mixture in a blender until pureed.
Pour in the cream and put the pan on the fire, bring to a boil, and finally add salt and pepper.
If desired, serve, garnished with fresh herbs.

How to cook cream soup from frozen honey mushrooms in chicken broth

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

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

The recipe for making frozen honey mushroom soup is divided into step-by-step stages.

Place oil in a saucepan and add chopped, defrosted mushrooms. Cook over medium heat until the product becomes soft.
Add wine, cream and broth, salt to taste.
Bring the mixture to a boil, and then grind using a blender.
Serve, garnishing each plate with whole mushrooms and sprigs of fresh herbs.

Frozen mushroom soup with chicken and tomato paste

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

300 g frozen honey 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 prepare mushroom soup from frozen mushrooms and chicken?

Pour water into a saucepan, add chicken cut into pieces, pepper and bay leaf, and bring to a boil.
Meanwhile, fry the chopped onion in oil.
When it becomes transparent, add mushrooms and fry for 5-7 minutes.
Add tomato paste and dilute it with broth from the pan, simmer for 5 minutes. on low heat.
Place the peeled and chopped potatoes into the pan and cook until half cooked.
Then add the roast and cook the soup for at least 10 minutes, at the end add salt to taste.

350-400 g frozen main product;
300 g (3-4 pcs.) potatoes;
1 onion and carrot each;
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 honey mushrooms will help you prepare a recipe with a photo and step-by-step description.

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

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

Place the chopped vegetables in the multicooker bowl and pour in a little oil.

Select the “Frying” function on the device panel and set the appropriate time – 15 minutes.

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

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

Add diced potatoes and pour in 1.5 liters of water.

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

A few minutes before it is completely ready, open the lid, chop the greens and add salt to taste, stir and close the lid.

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

Frozen honey mushroom soup with homemade noodles

350 g frozen fruiting bodies;
100-150 g 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 you cook soup from frozen honey mushrooms, 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.

Break an egg into any convenient bowl, add water and a pinch of salt, beat;
Gradually add flour, then knead a plastic and soft dough;
After kneading, let the dough rest a little, about 30 minutes.
Next, divide the dough into several parts, which we roll into thin layers and dry in a dry frying pan. This is necessary to ensure that the noodles remain whole and firm in the soup. Dry the layers one by one, devoting 0.3 minutes to each side.
We cut the layers of dough into thin strips or choose another form of cutting. 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 put in a glass jar and used another time.

Now let's prepare the soup:

Place the peeled and chopped potatoes into a saucepan filled with water.
We immediately put it on the stove to cook, and in the meantime we do the frying.
In a frying pan with vegetable oil, fry carrots, bell peppers and onions cut into small cubes.
When the roasted carrots become soft, add the thawed mushrooms and fry for 5-7 minutes.
Place the roast in the pan with the potatoes and cook until tender.
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: step-by-step recipe

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

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

Peel the potatoes, cut them into pieces, wash them and place them in a pan of water.
If necessary, cut the defrosted mushrooms, wash them thoroughly and add them to the potatoes.
Add carrots there, cut into small cubes.
Cook the soup until the potatoes are almost ready, then add the finely chopped onion and chopped garlic to the pan.
Boil for 10 minutes, add vermicelli, bay leaf, salt and herbs.
Mix, and after 3-5 minutes. boil, turn off the stove.

Frozen honey mushroom soup 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 at a dinner party.

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

The recipe for mushroom soup from frozen honey mushrooms is divided into stages.

Boil the peeled potatoes in a small amount of salted water until tender.
Fry the defrosted fruit bodies in butter along with chopped onion.
Add the frying to the potatoes and boil for 10 minutes.
Cool slightly, and then grind the mixture in a blender until pureed.
Pour in the cream and put the pan on the fire, bring to a boil, and finally add salt and pepper.
If desired, serve, garnished with fresh herbs.

How to cook cream soup from frozen honey mushrooms in chicken broth

Even a very busy housewife or a novice cook can prepare aromatic mushroom soup with noodles quickly and without excessive effort. The dish is prepared with both chicken and vegetable broth. It can be safely included in the menu of people who are on a diet for weight loss or who honor numerous church holidays and fasting.

To prepare the soup, use champignons, honey mushrooms, boletus, porcini mushrooms, and chanterelles. Any mushrooms are good in a mix, as they always combine harmoniously with each other. Store-bought frozen ones do not require pre-cooking. It is enough to defrost them naturally (without water). Dried mushrooms should be pre-soaked in cold water for 4 hours and then rinsed thoroughly.

Fresh forest mushrooms must be sorted and cleaned. They need to be boiled in a separate pan in lightly salted water for about 30 minutes. Here you can add a little laurel and black peppercorns. After cooking, this water is completely drained and not used for food. Place the finished mushrooms in a colander to drain all the liquid.

Ingredients

Broth (vegetable, chicken) – 2 l;
Mushrooms: dry – 150 g, frozen – 250 g, fresh – 200 g;
Small durum wheat vermicelli – 80 g;
Potatoes – 2 pcs.;
Unscented sunflower oil – 30 ml;
Carrots – 1 pc.;
Yellow or white onion – 1 pc.;
Fresh greens - parsley, dill, celery;
Black pepper and salt - to taste.

Preparation

If you have ready-made chicken broth, soup with mushrooms and noodles can be cooked in about 30 minutes. However, using plain water does not in any way detract from the taste of the finished dish. So, while the liquid in the pan is boiling, you need to peel the washed and prepared vegetables.

The prepared potatoes are cut into cubes of the same size. As soon as the liquid boils, add potatoes and salt.

It is best to grate carrots. This way, its “presence” in the soup will become more harmonious, and the color of the broth will become deeper. Onions are chopped into small cubes.

Place a medium-diameter frying pan with a flat bottom over low heat. All the sunflower oil is poured here, and the onions and carrots are immediately laid out. These vegetables must be sautéed over low heat with constant stirring. When the contents of the pan acquire a light golden hue and become soft, the frying is considered ready.

Mushrooms are cut depending on their size: large ones into 4 parts, and small ones into 2. Now they need to be added to the sautéed vegetables and kept a little over even heat, stirring frequently.

After just 3 minutes, the contents of the frying pan can be added to the pan with the prepared potatoes.

As soon as the saucepan boils again, pour vermicelli into it. To prevent the pasta from sinking to the bottom and turning into a lump, the contents of the container are stirred for a minute.

It remains to cook the soup for no more than 5 minutes. For taste, add a bay leaf, which should be removed from the soup at the end of cooking. At this moment, the dish is peppered and added with salt. After the soup is cooked, chopped greens are added to it.

Removed from the heat, the saucepan should “reach” the desired state. To do this, leave the soup covered for 5 minutes, and only then pour it into plates. A great addition to the dish is a teaspoon of thick sour cream in each serving.

Mushroom soup with noodles is ready; this light, richly flavored dish will perfectly diversify your everyday menu and will be a good component of a festive feast.

Forest mushrooms are known as a very nutritious and healthy food, so it is not surprising that there are so many recipes based on them. These include porridge, pies, and soups. Due to the fact that mushrooms can be frozen very well, such dishes can be prepared at any time of the year. In winter, the soup turns out just as aromatic and tasty.

Honey mushrooms are known as “flock” or “family” mushrooms that never grow alone. They are very cute and small, you don’t need to cut them, just throw them into boiling water and boil, and then fry or freeze, make puree soup or marinate in jars. All their beauty is in miniature sizes. Now these mushrooms are grown in an artificial environment, but if you have already taken a basket and gone on a “silent hunt”, you must take into account several rules.

Carefully study guides for mushroom pickers and never dismiss advice. There are insidious false honey mushrooms that are very similar to their edible counterpart. These mushrooms can cause severe poisoning. If you are planning to cook for a child, then it is better to buy the product in a store, do not take risks.

Recipe for frozen honey mushroom soup

The main thing you need to pay attention to when preparing is the base. Often, meat is added to add flavor to the entire dish and make the food filling and filling. When we add mushrooms to the soup, the need for broth practically disappears, since honey mushrooms contain a lot of vegetable protein.

Advice: A variety of cereals, such as oatmeal, buckwheat, rice, pearl barley or bulgur, will help increase the calorie content and make the soup thicker. And if you think the soup is too thick, reduce the amount of potatoes.

The fresh mushroom harvest is the perfect time to prepare a lean soup that is suitable for vegetarians, people with weak stomachs or children.

Ingredients

Servings: – + 8

water 1 l
honey mushrooms 300 g
onion 100 g
carrot 100 g
potato 500 g
sunflower oil 50 ml
salt ½ tbsp. l.
dill 1 bunch

Per serving

Calories: 126 kcal

Proteins: 2.4 g

Fats: 6.6 g

Carbohydrates: 14.2 g

30 min. Video recipe Print