Frozen Mushroom Soup
There are many ways to make mushroom soup. The most popular varieties of such soups: from porcini mushrooms, champignons, chanterelles. You can independently pick your own mushroom crop and freeze it, so that you can have a tasty harvest on hand at any time. Below you can just familiarize yourself with the classic recipe for mushroom soup using frozen porcini mushrooms.
Selection and preparation of ingredients
Although there is an opinion that the most fragrant first dish of dried mushrooms, the option with frozen porcini mushrooms is not inferior. For convenience, it is advisable to freeze them already boiled and prepared.
Important! To make the broth thick and aromatic, with a dense texture, add a little fried flour to it.
Before cooking, it is convenient to grind them until they have thawed to the end. For a quick and tasty soup you will also need: potatoes, onions, carrots.
Frozen Mushroom Soup Recipe
3 L 1 hour
3 tbsp. l
Nutritional value per 100 g:
- Peel, wash, chop the potato. Put in a pan and pour water. Put on fire.
- Defrost mushrooms, cut. If they were boiled before freezing, then you can immediately fry until golden brown.Add diced onions and carrots. Passer everything.
- Add boiled vegetables to the boiled water. Reduce heat.
- To salt. Leave to cook for another 10 minutes.
If desired, the same recipe can be used for cooking in a slow cooker. Enjoy a fragrant dish and cook with pleasure!