Do they make soup from honey mushrooms? Preparing soup from frozen forest mushrooms

Mushroom soup is a flavorful first course that does not require any special culinary talent to prepare.

In addition, mushrooms are not just a tasty product, but also healthy, as they are optimally balanced with proteins, microelements and vitamins.

If you are worried about your figure and count every calorie you eat, then you can add vegetables to the mushroom soup.

And you will get the perfect dietary dish.

Mushroom soup is an off-season dish that can be prepared at any time of the year. If you don't have fresh mushrooms, no problem. You can use frozen ones.

Several questions arise. How to properly prepare soup? What mushrooms are best to use? How many mushrooms do you need? We offer 2 simple recipes for delicious frozen honey mushroom soup that will delight all members of your family.

Frozen honey mushroom soup based on chicken broth

In many restaurants, mushroom soup is prepared using porcini mushrooms. This is due to the indescribable and rich aroma of these mushrooms, but this does not mean that other types of mushrooms cannot be used. Soup with honey mushrooms will amaze even an avid gourmet with its taste

. You just need to know a few nuances.

Required ingredients:
chicken broth (at least water) – 1 liter;
frozen honey mushrooms – 300 gr.;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
dill, parsley – 10 gr.;

salt, black pepper - to taste.

For this recipe, it is best to use pre-cooked chicken broth, but you can use plain water. Using water will make the soup lighter and more dietary, which is ideal for people on a diet or suffering from gastrointestinal disorders.
It is necessary to heat the vegetable oil in a frying pan.
Peel and chop the onion and fry until golden brown.
Peel and cut the carrots into small cubes, place in a frying pan and sauté together with the onion over medium heat for about 4 minutes.

Add frozen mushrooms to the pan. Chef's tip:

After being added to the onions and carrots, they must be simmered until the water evaporates. After the water has evaporated, the contents of the pan need to be fried for several minutes.
Pour chicken broth or water into a saucepan and bring to a boil.
Peel the potatoes, cut into cubes and place in a saucepan. Boil potatoes for 5 minutes.
Add the contents of the pan to the potatoes. Cook the soup for 10 minutes.
Finely chopped greens should be added to the plates.

Recipe for honey mushroom soup without broth

Even a child can prepare the soup according to the above recipe. If you want to cook something more complicated, then the second recipe is just for you! What is needed for this?

Ingredients:

honey mushrooms – 400 gr.;
water – 1.5 l.;
frozen honey mushrooms – 300 gr.;
onions – 1 t.;
potatoes – 4 pcs.;
flour – 1 tbsp. l.;
milk – 50 ml;
vegetable oil – 2-3 tbsp. l.;
salt, spices - to taste.

In order to prepare a delicious first course, you must strictly adhere to the cooking process outlined below. Do not violate the proportions or sequence of cooking, otherwise you may be disappointed.

Step-by-step cooking process:

It is necessary to defrost the honey mushrooms and carefully drain the excess water.
Pour water into a saucepan and put on fire. Cut the potatoes into cubes and place in a saucepan, add salt to taste.
Place flour in a dry frying pan and heat over low heat for several minutes until it begins to smell nutty. Then you need to remove from the heat and let cool.

It is important to know: Roasting the flour is a very important step in cooking, without it you can spoil the soup and turn it into a sticky mass.

Chop the onion and grate the carrots. Then fry in a frying pan for 10 minutes. Pour the roast into the pan.
Place thawed honey mushrooms in a frying pan and fry for several minutes. Then put it in a saucepan, add spices.
Add milk to the flour, stir so that there are no lumps. Then pour into the pan.
After adding flour and milk, leave to cook over low heat for 5-10 minutes. Then turn off and let stand covered for 15 minutes.
The soup is served with sour cream.

Frozen honey mushroom soup will diversify the menu during fasting or a strict diet. This dish will be a great addition to any holiday table. Bon appetit!

How to make honey mushroom soup in a soup maker, see the following video:

Mushroom soup is a delicacy that probably no one can refuse. The aromatic and rich broth, spicy taste and special aroma cannot leave anyone indifferent. This soup with honey mushrooms looks especially bright. This type of mushroom is very popular among many chefs. The soup with these mushrooms is considered one of the most delicious in the whole world, so the rules for its preparation are strictly observed and improved.

Soup with honey mushrooms: recipe

Ingredients

Potato 500 grams Fresh honey mushrooms 400 grams Onion 1 head Carrot 1 piece(s) Butter 2 tbsp. Salt 3 pinches Greenery 0 bundles Ground black pepper 2 pinches

Number of servings: 5
Cooking time: 55 minutes

Recipe for mushroom soup with honey mushrooms

To make the soup truly tasty, you need to stock up on the following ingredients:

0.5 kg potatoes,

0.4 kg honey mushrooms,

Onion 1 piece,

Carrots 1 piece,

Butter 2 tablespoons,

Salt pepper.

Stages of preparing soup with honey mushrooms

Wash and peel the mushrooms. Drain the honey mushrooms in a colander to drain excess liquid. When the mushrooms dry out a little, they need to be chopped into strips.

Pour water into a saucepan and add salt. When the water boils, you can throw honey mushrooms into it.

After 15 minutes of boiling, you need to throw chopped and peeled potatoes into the soup. The soup should cook for 30 minutes.

Fry the onions and carrots in butter until golden brown.

Add the finished roast to the soup. Let all ingredients simmer for another 10 minutes.

Add finely chopped herbs, salt and pepper.

How to prepare soup with honey mushrooms if they are frozen?

This type of mushroom is valued for the fact that in any form they are able to retain their unique taste and aroma. Honey mushrooms are not afraid of freezing. In this form they can be stored all winter. Therefore, frozen honey mushroom soup is just as tasty a dish as fresh mushroom soup.

The process of preparing such soup differs only in one process - defrosting honey mushrooms. Honey mushrooms need to be given time to completely defrost. Do not rush and pour hot water over the mushrooms.

The rest of the cooking process is no different.

Secrets of making mushroom soup:

To increase the taste, you can add bay leaf and allspice to the soup.

In order for the soup to have a special mushroom aroma, you need to choose honey mushrooms that grew in the meadow.

Mushroom soup, which will be cooked in meat broth, will have a rich taste.

Mushroom soup made from frozen honey mushrooms will be more aromatic and healthy if celery and parsley root are added to the broth.

Mushrooms are an amazing product that can often be found on our table. Frozen, dried and fresh, pickled and salted mushrooms are used to prepare not only amazing snacks, but also nutritious soups. The neutral taste of mushrooms allows them to be combined with various foods and seasonings. Today we will prepare mushroom soup from honey mushrooms.

Mushrooms always give off an extraordinary flavor. And to emphasize it, fermented milk products are added to soups, in particular, cream and cheeses of various varieties. There is nothing special about making mushroom soup. You can cook it in vegetable or meat broth and add any ingredients based on your personal taste preferences.

On a note! Choose fresh honey mushrooms carefully. First courses made from dried or pickled honey mushrooms are no less tasty. By the way, these mushrooms can be bought in processed form in any supermarket all year round.

Compound:

1.5 liters of chicken or vegetable broth;
1-2 pcs. carrot root vegetables;
onion head;
rice cereal;
0.5 kg honey mushrooms;
3-4 pcs. potato tubers;
bay leaf, salt and allspice to taste.

Preparation:

Let's prepare the necessary products.
The broth must be boiled in advance and strained. You can cook mushroom soup in filtered water.
Peel the vegetables and rinse thoroughly with running water.
We use frozen boiled honey mushrooms to prepare the soup.
Pour meat (vegetable) broth or filtered water into a thick-walled saucepan.

While the broth is boiling, prepare the vegetables.
Cut the peeled onion into small cubes.
Grate the peeled carrots on a medium or coarse grater.
Pour refined sunflower seed oil into the pan.
Heat it up and add the chopped vegetables to the frying pan.
Stir and sauté over low heat until golden.
Cut the potato tubers into small cubes.
Add a little rice cereal to the boiling broth.
Boil for five minutes and add chopped potatoes.
After 10 minutes, add chopped honey mushrooms.
Cook until the potatoes are ready. Don't forget to stir the soup periodically.

Salt to taste, season with allspice.
Add chopped bay leaf.
Finely chop the parsley with a knife and add to the soup.
Boil it for another 2-3 minutes over low heat.
Infuse the soup for 10-15 minutes under a closed lid, and then pour into portioned plates.

Tenderness of creamy taste

Mushroom soup from frozen honey mushrooms can be prepared with the addition of processed cheese. Such dishes, as a rule, acquire an incomparable alluring aroma and unique taste. If you want to surprise guests or pamper your household, beat the finished soup with an immersion blender. Before serving, garnish the puree soup with croutons.

Compound:

frozen honey mushrooms – 0.2 kg;
1 carrot root;
1 liter of meat broth;
4-5 pcs. potato tubers;
processed cheese – 2 pcs.;
onion head;
salt and spices to taste.

Preparation:

We do not defrost honey mushrooms first.
Melt butter in a frying pan.
Place the mushrooms and fry them until fully cooked. All moisture should evaporate.
Chop carrots and onions.
Sauté vegetables in refined vegetable oil until golden.
Pour the previously prepared broth into the pan and bring it to a boil.
Combine fried vegetables with mushrooms.
Add mushrooms and vegetables to the boiling broth and stir.
Reduce heat to low and simmer for five minutes.
Meanwhile, peel the potato tubers and rinse them with running water.
Cut into cubes.
Add potatoes to the broth and cook until tender.
At this time, grate the processed cheese on the finest grater.
Add their soup at the end and stir until completely dissolved.
Before serving, decorate the soup with herbs or croutons.

Warming nutritious soup

Mushroom soup made from dried honey mushrooms will be no less aromatic. In this form, wild mushrooms can be purchased at the grocery store. To make the soup even more nutritious, add noodles, buckwheat or rice.

Compound:

0.2 kg chicken fillet;
onion head;
noodles – 0.2 kg;
2-3 pcs. potato tubers;
dried honey mushrooms – 500 g;
allspice and salt to taste.

Preparation:

We wash the dried mushrooms.
Place them in a deep bowl and fill with filtered water.
Leave for 2-3 hours for swelling.
Meanwhile, rinse the chicken meat with running water.
Remove the film from the fillet.
Place in a saucepan, add water and cook until the poultry is done.
Salt the broth to taste, add a laurel leaf.
Remove the boiled fillet from the broth with a slotted spoon.
Cool, chop and return to the broth.
Bring the broth to a boil.
Chop the peeled potato tubers and add them to the boiling broth.
Reduce heat to medium and cook potatoes until tender.
Pour refined sunflower oil into a saucepan.
Heat it up and add honey mushrooms.
Fry them until done.
Place the mushrooms in the soup.
Place the chopped onion in a saucepan.
When the potatoes are almost ready, add the vermicelli.
Cook the soup for another 10 minutes and set aside from the stove.

On a note! Don't add too much pasta. After a few hours they will swell, and if there is an excess of them, the mushroom soup will turn into a thick porridge.

Since ancient times, mushrooms have been used to prepare various dishes. They are salted, fried, pickled and used in making soups. Among the large number of cooking recipes, the most common is honey mushroom soup, which has become popular due to its aroma and ease of preparation. In the forest, this type of mushroom is found in large quantities; there are no problems buying it in the store either.

Places where mushrooms grow and their types

There are a large number of types of honey mushrooms found in nature, all of them have a strong and pleasant aroma. Mushroom pickers most often collect only 3 species:

summer;
autumn;
winter.

Despite the difference in species, their habitats are the same, mainly old, rotten stumps and dead or damaged tree trunks.

Honey mushrooms grow in large families and from one stump or tree you can collect mushrooms for several different dishes.

In addition to the growing season, there are very characteristic external differences between honey mushrooms.

The cap of summer honey mushrooms has a light brown color in the center and darkens towards the edges; in young specimens it is convex, and on the inside the plates are covered with a film. With age, the cap straightens, the film disappears and only the ring on the stem remains. The leg itself is covered with scales. Since mushrooms grow in tiers on a stump, brown spores of higher specimens may remain on the caps of the lower mushrooms.

In autumn honey mushrooms, not only the legs are covered with scales, but, unlike other species, also the caps, the color of which can be yellow-brown or gray-yellow. In size, they grow larger than other varieties of honey mushrooms; the cap in diameter can reach 10-15 cm.

In winter mushrooms, the shape of the cap is the same as in summer mushrooms, it changes with age, its color is uniform, honey. There are no scales or rings on the stem.

Collecting honey mushrooms should be taken very seriously, as these mushrooms have many poisonous counterparts. Therefore, for beginners in picking mushrooms, in order not to take risks, it is better to buy them pickled or frozen in the store.

Popular recipes

Soups with honey mushrooms are distinguished by their aroma and ease of preparation.

The most important question in how to cook honey mushroom soup is the amount of time that needs to be devoted to cooking them. Since mushrooms absorb all substances in the environment very well, they must be boiled in two waters. The first decoction, after boiling, must be drained and boiled for another hour in new water. Small mushrooms can be cooked whole, large ones can be chopped not very finely.

While the broth is being prepared, you can prepare a fry of grated carrots and not very finely chopped onions. All this is placed in a frying pan, previously greased with vegetable oil or butter to taste.

You can tell when the broth is ready by the mushrooms settling to the bottom of the pan; as soon as this happens, you can take out the mushrooms and add them to the frying pan and fry them a little over low heat.

At this time, potatoes, cut into medium cubes, are added to the broth and cooked for 10-15 minutes. The last thing to go into the pan is the frying mushrooms and the soup is brought to a boil.

Spices and herbs are added to taste. If desired, you can add chopped boiled eggs to the finished soup, and season everything with sour cream.

Thus, To prepare fresh honey mushroom soup you will need:

honey mushrooms (300 g);
onion;
sour cream 60 gr;
carrots 1 pc.;
potatoes 0.5 kg;
vegetable or butter;
spices (to taste).

These ingredients are the main ones when preparing any honey mushroom soup; depending on the recipe, various cereals, herbs and other ingredients may be added to them.

For frozen honey mushroom soup, the recipe will be exactly the same, except that the mushrooms are not boiled in two waters, but lightly fried before cooking.

Cheese soup and cream soup

You can also make soup from fresh honey mushrooms with the addition of cheese - this dish is served both cold and hot.

The products used are the same as in the classic recipe, only cheese (hard or processed) and 2-3 tbsp will be added. spoons of tomato paste.

First you need to prepare the mushrooms, peel and cut them. Honey mushrooms are dropped into boiling, lightly salted water, and after 15 minutes, diced potatoes are added.

At the same time, frying onions and carrots is prepared, after 10 minutes of frying, tomato paste is added and everything is fried together for another 3 minutes. When vegetables are ready, add them to the broth.

The grated cheese is also placed in a pan with spices in advance so that it can melt properly, and everything is cooked together for another 15 minutes. Greens can be added when serving.

Another type of first course with mushrooms is puree soups. Basic ingredients are used to prepare it. Honey mushrooms are prepared and boiled for 20 minutes. During this time, you can cut the potatoes and let them cook for 20 minutes. Add the mushrooms to the potatoes and cook together for another 10 minutes.

While cooking is happening, you can prepare the frying.

All prepared ingredients (potatoes with mushrooms and frying) are crushed in a blender. Spices and a little water are added to the resulting mixture. The mixture is put on fire and boiled until a thick consistency is obtained, after which the soup is removed from the stove.

You can top it with sour cream or cream.

Using fish and meat broths

When preparing soups using fish and meat broths, the dish acquires new taste and nutritional qualities. In addition to the main products, you will need 2-3 chicken legs.

The legs are cut and placed in a pan, leave them to cook for 10-15 minutes. While the broth is preparing, you can fry the roast and cut the potatoes. Honey mushrooms are added to the frying and fried for 3-5 minutes.

The finished roast is added to the soup, spices are added, and everything is brought to a boil. Afterwards, remove from the stove and let it brew for 30-40 minutes.

You can also make a delicious soup using fish, for example, trout with honey mushrooms. In this dish, in addition to the main products, lemon (lemon juice), millet (about 70 g), trout (500 g) and sour cream for dressing are used.

First, fish broth is prepared; for this you can use fish heads, without gills, and fins; they must be removed after the broth is ready. For convenience, you can put it in a colander and lower it into a pan, cook for 40-50 minutes, add spices.

At this time, the potatoes are fried and cut into cubes. The fish is cut into small pieces and sprinkled with lemon juice.

First add honey mushrooms to the prepared broth and cook for 30 minutes, then add potatoes and millet and cook for another 10 minutes. The fish and fry are the last to go into the pan, the soup is brought to a boil and simmered over low heat for 15-20 minutes. The soup is seasoned with sour cream when serving.

Excellent soups are also made from other types of mushrooms, which are easy enough to pick yourself or buy in a store.

One of these is frozen boletus soup, the recipe for which differs little from cooking other mushroom soups.

To prepare it you will need:

frozen boletus 400−500 g;
carrots 1 pc.;
bell red pepper 1 pc.;
onion 1 pc.;
spices;
potatoes 4-5 pcs.;
vegetable oil.

First you need to defrost the mushrooms. At this time, you can fry onions, carrots and peppers. To do this, all ingredients are chopped and fried for 10-15 minutes.

The oil can is a mushroom that is very unique in its cleaning method; the fact is that on its cap, and in small specimens and under it, there is a film that needs to be removed. Large mushrooms are chopped, small ones are used whole and sent to a saucepan to cook for 20-30 minutes along with spices. After this, potatoes are added to them, brought to a boil and cooked for another 15-20 minutes. 10 minutes before readiness, add frying.

You can serve with sour cream, garnished with herbs.

Recently, to preserve more nutrients in foods, many people use a multicooker in cooking.

To prepare soup using this device you will need:

fresh boletus 400−500 g;
onion 1 pc.;
spices;
carrots 1 pc.;
vegetable oil;
potatoes 500g.

First, the mushrooms are boiled separately for 10 minutes. Next, they need to be cooled and cut.

Cut the carrots and onions into cubes and place in a slow cooker, set to “Stew” mode for 50 minutes. After 10 minutes, 1 liter of water is poured into the multicooker bowl, and mushrooms are added for another 20-25 minutes.

At the end of the time on the multicooker timer, spices are added and the soup is left under a closed lid for an hour.

Honey mushroom salad

Pickled honey mushrooms are usually used to prepare appetizers and salads. There is no need to do any processing, they are already ready for consumption.

For the simplest recipe you will need:

pickled honey mushrooms 200 gr;
carrots 2 pcs.;
olive oil;
potatoes 2 pcs.;
sweet bell pepper 1 pc.;
spices to taste.

Carrots and potatoes are boiled, peeled and finely chopped. Small honey mushrooms look better whole; large ones can be cut together with sweet peppers. Mix everything in a deep bowl, add the desired spices and olive oil.

If you don’t have pickled mushrooms on hand, you can use frozen mushrooms. How mushrooms are prepared for consumption after freezing has already been discussed. You can use honey mushrooms boiled in salted water or fried in the salad. Otherwise, the recipe is no different from the recipe with pickled mushrooms.

Attention, TODAY only!

Mushroom season occurs in autumn; at this time, many mushroom picking families prepare soup from fresh honey mushrooms. Of course, such a dish can be prepared without going to the forest, because mushrooms can be bought in the store. You can prepare different versions of soup from honey mushrooms; here are several recipe options.

Honey mushrooms belong to the category of the most valuable edible mushrooms. The most delicious are fresh honey mushrooms collected in the forest. But you can also use mushrooms sold in supermarkets. Fresh frozen mushrooms are usually on sale. They are used in the same way as fresh ones.

If you use fresh honey mushrooms collected in the forest, then you should start preparing the soup by sorting and cleaning the mushrooms. To make cleaning easier, it is recommended to pre-soak honey mushrooms in cold water. During the cleaning process, be sure to cut off the lower part of the leg.

Fresh honey mushrooms must be boiled first, and the broth can be used as a base for soup. But frozen mushrooms do not need to be boiled beforehand; they can be placed directly into the broth. The remaining ingredients of the dish are prepared in accordance with the recipe. Potatoes and other vegetables are usually added to mushroom soup. In addition, you can use cereals, vermicelli or noodles as additives. The mushroom puree soup is very tasty and tender.

A simple recipe for fresh honey mushroom soup

The simplest recipe for mushroom soup will appeal to those who do not like to spend a lot of time on cooking, but love to eat tasty food.

700 gr. honey mushrooms;
3 potatoes;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
greens, salt, pepper - to taste.

Read also: Beef broth soup - 13 simple recipes

Soak fresh honey mushrooms for a quarter of an hour, rinse and clean, cutting off the lower part of the stem. Place clean mushrooms in a saucepan, add 2.5 liters of water and set to cook the broth. When cooking mushroom broth, just like when cooking meat, you need to carefully remove the foam that floats to the surface. At the very end of cooking, season the broth with salt.

Pour the broth into another container through a sieve. Boiled honey mushrooms, if they are small, leave them whole. If larger specimens are found, they need to be cut.

Peel and wash all vegetables. Send the diced potatoes to cook in mushroom broth. Heat the oil in a frying pan and make the dressing. To do this, lightly fry the onion, add to it carrots, which have been cut into thin strips or grated, as well as boiled mushrooms.

Fry everything over low heat for about fifteen minutes. Then we transfer the dressing into the pan, where the potatoes have already been cooked in the mushroom broth. Stir and season with spices to taste. Cook for another five minutes and leave to steep under the lid for at least half an hour.

Advice! You can serve honey mushroom soup with a boiled egg. To do this, boil the eggs, peel and cut in half. Dip half an egg into each serving of soup and sprinkle the dish with herbs.

Fresh honey mushroom soup with barley and potatoes

Another simple version of the soup, which is prepared with potatoes and barley.

500 gr. already prepared (cleaned) honey mushrooms;
2-3 potatoes;
0.5 cups pearl barley;
1 carrot;
1 onion;
2 tablespoons oil;
2 bay leaves;
salt and ground black pepper - to taste.

It is better to pre-soak the pearl barley for several hours (overnight is possible), then the cereal will cook much faster.

Pour two and a half liters of water into a saucepan, add honey mushrooms to the water and cook until tender, adding bay leaves and salt. The mushrooms will be ready in 15-20 minutes. After this, pour the broth through a sieve and pour it back into the pan. Dip the pearl barley into the mushroom broth and cook until soft. It will take approximately 35-40 minutes to cook the cereal.

Read also: Kholodnik soup - 6 best recipes

Preparing the vegetables. Cut the potatoes into small cubes, add them to the almost finished pearl barley and cook everything together until tender.

Prepare the dressing by frying onions, carrots and boiled mushrooms in oil. First you need to add the onion and fry until the pieces become translucent. Then add the carrots, which have been grated on a medium-sized grater, and add boiled honey mushrooms. Stir and reduce heat. Cook for about fifteen minutes, stirring occasionally.

Transfer the prepared dressing into a saucepan with soup. Add, if necessary, salt and seasonings to taste. You can add fresh or dried herbs.

Delicate cream soup with cream

The cream soup made from fresh honey mushrooms is very tender and light. Let's prepare it with the addition of vegetables and cream.

Advice! If you want to make a dietary soup puree from honey mushrooms, then the heavy cream in the recipe can be replaced with milk.

300 gr. honey mushrooms;
1 potato;
1 onion;
2 glasses of water;
1 glass of cream;
1 teaspoon butter;
spices, salt and herbs - to taste.

First of all, you need to boil the honey mushrooms. Fresh mushrooms are cleaned, washed and filled with cold water. You don’t need to take a lot of water; the liquid should only cover the honey mushroom layer. The mushrooms will be ready in 20-30 minutes.

We peel the potatoes, cut them arbitrarily, but not too large, so that the root vegetables cook faster. After the water boils, add salt.

Fry the finely chopped onion in butter, then add the boiled mushrooms and fry everything together for about fifteen minutes, reducing the heat.

Place the potatoes and mushrooms in a blender bowl and blend until you get a smooth puree. You can also grind food using an immersion blender. Dilute the puree with plums or milk, add a little potato broth.

Add the broth little by little, achieving the desired thickness of the dish. We warm up our puree soup without letting it boil. Pour into soup cups and sprinkle with herbs.