We cook frozen mushroom soup. Rich mushroom soup made from frozen forest mushrooms

Frozen mushrooms are widely used in culinary recipes. They are stewed, fried, baked and boiled. Mushrooms do not require long-term processing. Fresh mushrooms only need to be pre-washed and chopped. Further preparation takes up to ten to fifteen minutes. As a result, they turn out very soft, juicy and fragrant. White ones have a particularly good and persistent odor. Forest mushrooms with dark brown caps and large white legs.

How to cook mushroom soup from frozen porcini mushrooms

The dish is considered vegetarian because the recipe does not contain meat products. Cooking time is approximately 40 minutes.

The amount of vegetables is determined by the scale of preparation and taste preferences. On average, the soup costs:

Onion – 1 pc.
Carrot – 1 pc.
Potatoes – 0.5 kg.
Frozen mushrooms about 300 g.
Vegetable oil – 50 g.
Salt, pepper and Bay leaf rush at the end of cooking.

Cooking process:

Before cooking, all vegetables are peeled, washed and cut.
The potatoes are peeled, washed under running water and cut into small cubes.
Place a pan of water on the switched on stove. Chopped potatoes are thrown into the pan.
Peeled carrots are grated or finely chopped with a knife. Grated carrots fry faster. The onion is peeled and cut into small squares. Sauté together with carrots until golden brown.
After the water in the pan has boiled, the potatoes should cook for about 20 minutes, checking with a fork for softness.
At the middle stage of cooking potatoes, add frozen porcini mushrooms to the water. These mushrooms were pre-chopped and washed while still freezing. Cook for up to 10 minutes.
Around this time, frying of browned carrots and onions is added.
In 5 minutes all the flavor enhancers and seasonings are thrown in.
After checking for taste and softness, the mushroom soup is ready. Served hot, poured into plates.

How to cook mushroom soup with frozen mushrooms and pearl barley

Ingredients:

Mushrooms - up to 500 g. For this the recipe will do any type of frozen mushrooms.
Pearl barley – 1/4 of a pack.
Canned green peas – 0.25 g.
Potatoes – 0.5 kg.
Carrot – 1 pc.
Onions – 1 pc.
Bay leaf, salt, pepper, vegetable oil.
The amount of ingredients is approximate and can be adjusted depending on taste preferences.

Cooking process:

Pearl barley, pre-cooked until half cooked, is added to boiling water.
Carrots and onions are peeled and fried on hot frying pan, sprinkled with vegetable oil.
The peel is removed from the potatoes. The tubers are washed and cut into cubes. The potatoes rush to the pearl barley.
Mushrooms that are not defrosted are thrown into water 10 minutes before they are ready. Properly frozen mushrooms should be washed, cut, dried, and only then frozen in clean bags.
The prepared carrot and onion fry is added to the soup 5 minutes before it is ready. Seasonings are added to taste (pepper, bay leaf, salt).
All products should be checked during preparation. Barley and potatoes should be soft.
Hot soup is poured into deep plates. If desired, sprinkle with grated garlic and finely chopped herbs.

Croutons for mushroom soup

To add piquancy and satiety to the dish, you can fry croutons from gray, black bread. The bread is cut into small pieces and placed on a heated and oiled frying pan. Fried on both sides until golden brown. Next, the cooled croutons are rubbed with garlic cloves. You can also sprinkle hot croutons with grated cheese. It will turn out very flavorful snack for mushroom soup.

The most common and in a safe way mushrooms are champignons. They can be eaten raw and cooked with other meat and vegetable products. Recipes for making soup with frozen champignons are no different from soup with chanterelles. Only the final stage will have different taste and smell. Soups are seasoned with chopped herbs: dill, parsley, green onions. IN ready dish add a few tablespoons of sour cream.

Legends can be made about the benefits of frozen mushrooms. Thanks to the extreme exposure to cold, all useful enzymes are preserved. For this reason, the product is often prepared for future use. Mushrooms contain a large number of fiber, healthy fats and carbohydrates, they are also an excellent source of protein. If you have a variety of varieties in your arsenal, you can lead a healthy lifestyle. One of the most common dishes based on mushrooms is soup. Let's consider the most delicious recipes, here are some practical tips.

Frozen mushroom soup: a classic of the genre

carrots - 1 pc.
egg noodles or spaghetti - 75 gr.
vegetable oil - 55 ml.
frozen mushrooms (any) - 225 gr.
potatoes - 2 pcs.
yellow onion - 2 pcs.
tomato paste - 60 gr.
greens, sour cream - for decoration

Select a suitable pan and pour 2 liters into it. filtered water until the first bubbles appear. As soon as this happens, set the burner to the middle mark and add the frozen mushrooms inside. Simmer them for about a quarter of an hour, no longer.
Peel and grate the potato tubers on a coarse grater, add to the mushrooms. Remove the skins from the onion and chop it into very thin half rings or cubes. Chop the carrots and send the ingredients for frying.
After 3 minutes add tomato paste, stir. When the onions and carrots are fried, move them to the mushrooms and potatoes. Simmer the soup over medium heat for about 5-10 minutes, then add the pasta.
Stir the dish until the noodles/spaghetti are cooked (about 8 minutes). After 5 minutes, salt and pepper the soup, add bay leaf. Before serving, cool slightly, garnish with chopped herbs and sour cream.

Mushroom soup with beans

frozen chanterelles - 280-300 gr.
carrots - 1 pc.
fresh parsley - 20 gr.
fresh dill - half a bunch
olive/vegetable oil - 80 ml.
onion(purple) - 2 pcs.
red beans - 120 gr.

Wash the beans under the tap, place in a deep saucepan, and fill with filtered water. Leave to swell for 10 hours, after the period has expired, drain the liquid. Fill the composition with two liters drinking water, send it to cook.
When the first bubbles appear, reduce the power to low. Simmer the product for 45-60 minutes until ready. Now wash the chanterelles and chop them finely if necessary. Add to the beans and cook for a quarter of an hour.
While the soup is cooking, grate the carrots and chop the onion into thin half rings. Fry vegetables on vegetable oil until golden brown, transfer to a saucepan with mushrooms.
Cover the dish with a lid, simmer for 10 minutes, then add salt and pepper. After cooking, let the dish sit for a third of an hour, pour into bowls, and serve with chopped dill and parsley.

Oyster mushroom soup

onions - 2 pcs.
butter - 45 gr.
potatoes - 3 pcs.
frozen oyster mushrooms - 350 gr.
carrots - 1 pc.
sour cream - 35 gr.
fresh greens - quantity at your discretion
leek - 25 gr.

Wash the oyster mushrooms cold water, remove any pieces of ice. Pour in the filtered liquid, place on the stove and bring to a boil. As soon as the first bubbles appear, reduce the power to medium and cook the mushrooms for a third of an hour.
Peel the potatoes, cut into small cubes, add to the oyster mushrooms. Chop leeks, onions and carrots and fry them using butter. Add fresh or granulated garlic if desired (for flavor).
Add the frying to the mushrooms and potatoes, cook for another 10 minutes. At the end of cooking, season the soup with herbs, your favorite spices, pepper and salt. Serve with rich sour cream and black bread.

butter - 100 gr.
potatoes - 4 pcs.
frozen white mushroom - 550 gr.
carrots - 1 pc.
cream fat content from 25% - 550 ml.
onions - 2 pcs.
dill (fresh) - for decoration

Drain the porcini mushrooms in a colander and rinse under the tap, discarding any pieces of ice. Peel the potatoes, chop them into cubes measuring 2*2 cm (not very finely). Fry the mushrooms for butter Before a dark crust appears, the composition should decrease in volume.
Chop the onion, grate the carrots on a coarse grater, fry in butter (olive or vegetable oil is allowed).
Boil the potatoes separately, add a slice of butter and salt. Turn the product into a homogeneous puree using a blender, not a pestle (masser). Pour the cream into the porridge and stir again.
Mix potatoes with fried onions. Place the mushrooms in a cooking pot, pour drinking water, simmer for 5 minutes. Pour in the creamy potato base and stir.
Leave the soup over medium heat and cook for 3 minutes. After this, turn off the burner, cover the container with a lid, and let stand for half an hour. Serve with chopped dill or parsley.

Mushroom soup with semolina

frozen mushrooms - 430-450 gr.
white onion - 1 pc.
sour cream - 30 gr.
butter - 60 gr.
potatoes - 5 pcs.
carrots - 1 pc.
semolina - 40 gr.
dill - 30 gr.

Remove the mushrooms from the freezer and leave them room temperature for half an hour. During this period, the product will thaw; all you have to do is drain the contents in a colander and rinse thoroughly with cold water.
Place the mushrooms in a saucepan, add filtered (!) water, and cook for about a quarter of an hour on low power. Peel the potatoes, grate them on a coarse grater, and add to the mushrooms.
Melt butter in a frying pan, add grated carrots and chopped onions. Prepare the frying (the mixture should be covered with a golden crust).
At this time, the mushrooms and potatoes have already been boiled. Salt and pepper the soup, add chopped dill. Add the frying mixture to the container and simmer for another 5 minutes.
After the allotted time, add semolina in a thin stream, stir well. Cook until completely plump (about 5 minutes), then cover and let stand for 15 minutes. Serve with sour cream and dill.

pearl barley - 115 gr.
onions - 1 pc.
frozen champignons - 330-350 gr.
carrots - 1 pc.
potatoes - 3 pcs.
vegetable oil - 90 ml.
fresh dill - 1 bunch

Rinse the pearl barley 5-6 times, leave in a colander or kitchen sieve to drain excess liquid. Pour boiling water over the mixture and leave to soak for 1.5 hours.
Meanwhile, rinse the mushrooms under the tap to remove any remaining ice. Chop the fruits into small pieces and cook in boiling water.
Skim off the foam that appears during the simmering process. 10 minutes after the start of cooking, add bay, salt and pepper. Cover the container with a lid and cook for another quarter of an hour.
After the allotted time, remove the champignons with a slotted spoon, set aside, they will be needed later. Add steamed pearl barley into the resulting broth and stir. Cook the soup for another 35-45 minutes.
Peel the potatoes in advance and chop the tubers into cubes. Add to the soup after the pearl barley is cooked. Cover the container with a lid and continue to simmer the dish.
At this time, prepare a frying mixture of chopped onions, grated carrots and half a bunch of dill. After the vegetables have been golden color, add boiled mushrooms to them. Fry the mixture for another 5 minutes.
Pour the mixture into the soup, turn off the burner, and leave the dish to steep for 15 minutes. Pour into plates and garnish with sour cream or mayonnaise. Sprinkle with chopped dill and ground black pepper.

Mushroom soup with chicken in a slow cooker

red bell pepper - 1 pc.
carrots - 1 pc.
potatoes - 4 tubers
frozen mushrooms (champignons or porcini) - 250 gr.
chicken fillet- 250 gr.
fresh dill - 0.5 bunch
fresh parsley - 0.5 bunch
green onions - 30 gr.
butter - 80 gr.
onions - 2 pcs.
spices (any) - to taste
sour cream (for serving) - quantity at your discretion
drinking water (for broth) - 2-2.2 l.

Chop the chicken fillet into 3*3 cm cubes, marinate the product in spices and leave for 20 minutes. After the expiration date, boil the meat in a multicooker bowl to obtain the original broth.
Wash and chop the frozen mushrooms, chop the potatoes into cubes. Chop the onions and carrots, chop the pepper. Send all components to fry in butter.
When will it appear golden crust, move the frying into the broth. Cook the mixture for another 15 minutes on the “Soup” or “Baking” mode. After the allotted time has passed, add chopped herbs to the soup.
Cover the multicooker lid and leave the dish to steep. Pour into bowls, top the soup with sour cream and sprinkle with dill. If desired, you can add chopped tomatoes to the dish, after removing the peel from them.

Frozen mushrooms do not require preliminary defrosting. It is enough to rinse the raw materials with water, removing pieces of ice.
To make the soup rich and rich, fry the mushrooms before adding them to the broth. To improve the structure, the product can be ground in a blender (about 30 seconds).
Some housewives prefer to fry mushrooms with onions, then add boiled potatoes and grind the mass in a blender. If you add a little water and add some salt, you get a full-fledged puree soup.

It is not difficult to prepare soup based on frozen mushrooms if you have basic knowledge of available technologies. To begin, rinse the raw materials under the tap and chop into slices (if necessary). Consider popular recipes with chicken, semolina, butter, beans or barley. Prepare the first dish according to classical technology, add your favorite seasonings to taste. Mushroom soup served with rich sour cream and chopped herbs.

Video: how to prepare mushroom soup from dried mushrooms

Making mushroom soup involves several steps, especially if you plan to cook cream of mushroom soup. This mushroom soup recipe strives to ensure that the soup has a pleasant, distinctive taste that cannot be confused with any other. We will tell you how to cook mushroom soup, and this original first course will surely become your calling card.

How to cook mushroom soup? is a question that worries many. You can cook lean mushroom soup, you can cook mushroom soup with chicken broth or mushroom soup with meat broth, and in addition – mushroom soup with processed cheese or mushroom soup with cream. So it's a matter of taste and your choice of caloric content of the dish. In addition to mushrooms, they add to this soup various ingredients For example, they prepare mushroom soup with meat, mushroom soup with chicken, mushroom soup with vermicelli, mushroom soup with noodles, mushroom soup with barley. If we talk about the types of mushrooms, then it should be said that you can cook mushroom and champignon soup, mushroom soup from chanterelles, mushroom soup from porcini mushrooms, mushroom soup from oyster mushrooms, mushroom soup from boletus, mushroom soup from honey mushrooms.

To know how to prepare mushroom soup, first of all, you should choose which mushrooms it will be prepared from, because mushroom soup is prepared from fresh mushrooms, mushroom soup from dried mushrooms, and even mushroom soup made from frozen mushrooms, for example, mushroom soup made from frozen champignons. Let's start with how to prepare mushroom soup from dried mushrooms. Mushroom soup made from dried mushrooms can please you all year round, you just have to stock up dried mushrooms. Dry mushrooms should be pre-soaked for several hours in water, and only then cooked.

Has a unique aroma cheese and mushroom soup, mushroom soup with cheese is often prepared as a cream soup. It will also be useful for you to learn how to prepare cream of mushroom soup. To do this, mushrooms are first stewed in butter and flour, cream and milk are added, then they are crushed in a blender and poured with broth. In this way you can prepare creamy mushroom soup from champignons, Mushroom cream soup with cream. If you decide to make mushroom cream soup from champignons, boil several small mushrooms whole, cut them thinly across and put them in a plate, you will not only get delicious creamy soup mushroomy, but also beautiful. The recipe for mushroom soup from champignons can generally be considered one of the most popular, due to the fact that champignons are one of the most accessible mushrooms. By similar recipe They also prepare mushroom cream soup, mushroom recipe creamy soup, a recipe for creamy mushroom soup, or some other thick mushroom soup. You can find the recipe with photos of all the operations of preparing mushroom soup on our website.

Mushrooms – universal culinary product. They blend harmoniously with the most different ingredients, with all types of meat, vegetables and any variety pasta. They can be eaten fresh, pickled, fried, frozen and dried. These gifts of the forest are equally suitable for second and first courses.

TO beneficial properties mushrooms can be attributed to their high protein and vitamin E content. This makes them filling, and eating of this product promotes the strengthening and growth of nails and hair, increases skin elasticity, returning it to tone, and normalizes the functioning of the thyroid gland.

It is forbidden fresh mushrooms for a long time Store in the refrigerator; consuming them afterwards may cause eating disorders. Drying will keep them long term, but they lose a lot useful qualities. To preserve them, it is better to freeze mushrooms. They can remain in the freezer for quite a long time without losing their benefits.

There are many recipes for mushroom soups, and a considerable part of them are designed for preparing dishes using frozen mushrooms. Professional cooks They claim that it is best to use wild mushrooms. They have the most rich taste and aroma.

Ingredients

To prepare mushroom soup from frozen mushrooms, we will need:

one and a half liters clean water. Can be used for cooking meat broth;
one large carrot;
two or three bay leaves;
two onions;
four potatoes;
two tablespoons of vegetable oil;
greens if desired.

Cooking method

In a preheated frying pan, fry the mushrooms in oil without defrosting them first.
Place mushrooms in meat broth or water. Stirring regularly, bring the contents of the pan to a boil. Then reduce the heat and let the mushrooms cook for 15 minutes. Then you can add a bay leaf, it will complement the aroma of mushrooms well. Total time Cooking the mushrooms after boiling will take about half an hour.
Cooked with water, this soup is dietary dish and will find its place of honor in the child’s diet.
Peel the potatoes, after washing, cut and place in a saucepan. This is done about twenty minutes before turning off the fire. To make it more filling, you can add some cereal or pasta at this stage, but it depends on your desire. The soup turns out tasty and satisfying even without them.
Peel the onions and carrots. We wash them and then cut them. You can dice the onion, cut the carrots into strips, or grate them three coarsely. In the frying pan in which the mushrooms were fried, fry the vegetables until the onions are golden brown. This way they will be soaked mushroom juice and aroma. Add the onions and carrots to a common pan about ten minutes before turning off the heat and add salt to the broth.
After turning off the soup, let it brew for 15 minutes.

It can be served without additives. But it goes well with sour cream and also with fresh herbs, which should be added to plates before serving.

You can also use beans in this recipe. To do this, 100-150 grams of the product should be left to soak in water overnight. It is placed first in the pan, about half an hour before adding mushrooms to the broth.

If noodles are used instead of pasta, they are added to the pan last, three minutes before turning off the soup. This time is enough for her to get ready. If you put it in earlier, it will boil over.

Mushroom soup with chicken breast

Chicken goes well with mushrooms. Soup prepared with chicken broth turns out rich and tasty. It is suitable for those on a diet, but who do not want to give up eating meat dishes.

Ingredients:

one and a half liters of clean water;
half a kilogram of chicken breast;
300-350 grams of frozen mushrooms;
four potatoes;
one large carrot;
two onions;
vegetable oil;
greens if desired.

Mushrooms differ from products of plant and animal origin, occupying a special niche. They replenish the body's need for amino acids without providing harmful cholesterol. Including them in your diet will help make it balanced when following diets, fasting, vegetarian food. So that these products can be eaten all year round, they are prepared for the winter by drying, canning or freezing. Mushroom soup made from frozen mushrooms is tasty, aromatic, and does not require much effort or time to prepare. To avoid getting into trouble when eating this dish, you need to know some rules.

Cooking features

Frozen mushrooms can be purchased at the store or prepared for the winter yourself. Knowing a few things will make the soup taste good and healthy.

You should only freeze mushrooms that you have collected yourself if you are sure of their safety. Forest products growing near highways and in ecologically unfavorable areas do not meet these criteria.
Not all mushrooms are suitable for preparing mushroom broth, but only the first category. White and champignons are especially good for this. It is advisable to freeze them fresh so that they impart all their flavor to the soup when cooked. Other mushrooms need to be boiled until tender before freezing. If this was not done before freezing, then before cooking the mushrooms (except for champignons, boletus, chanterelles, honey mushrooms, boletus, boletus) will have to be boiled separately for 40 minutes.
Mushrooms cannot be frozen and thawed multiple times, so before placing them in freezer they need to be divided into small portions. If, after defrosting the mushrooms, you could not use all of them, then you will have to throw away the rest.
When purchasing frozen mushrooms in a store, try to make sure that they have not been defrosted. The presence of snow or water in the packaging indicates that the product was stored incorrectly; it is better to refrain from purchasing it.
You should not add a lot of spices to mushroom soup. Mushrooms themselves have a distinct aroma that does not require any addition. It will help to shade it fresh herbs, emphasize – cream, butter, cheese. You can put a little pepper and bay leaf.
Frozen mushroom soup can turn out bland, since they do not contain sugars, salts, or acids. To improve the taste of the first dish, you can add a little sugar, tomatoes, pickles, season it with sour cream, and garnish with a slice of lemon.

Mushroom soup can be cooked using various technologies. In some cases, the broth is boiled separately, then the ingredients are added to it. Can be taken as a basis mushroom broth, water, as well as vegetable, meat, chicken broth. There are recipes that call for use as liquid foundation milk. Mushrooms make delicious soups with a creamy consistency, thickened with flour, processed cheese or other products. The technology for preparing frozen mushroom soup will depend on the specific recipe.

Simple recipe for frozen mushroom soup

frozen mushrooms (ceps, champignons, chanterelles, honey mushrooms) – 0.5 kg;
onions – 100 g;
carrots – 100 g;
potatoes – 0.5 kg;
butter - as much as needed;
salt, pepper - to taste;
water – 1.5 l.

Cooking method:

Without defrosting, pour the mushrooms into a saucepan, cover with water and place on low heat.
Peel the potatoes, cut into small cubes.
When the water in the pan with mushrooms boils, place the potatoes in it.
Peel the carrots and chop on a coarse grater.
Remove the skin from the onion. Cut the vegetable into small pieces.
Melt the butter in a frying pan, add the onion. Fry it until golden brown.
Add carrots and fry them with onions for 5 minutes.
10–15 minutes after adding the potatoes, add the fried vegetables to the soup. Salt and pepper it to taste. Cook for 5 minutes.

When serving, season the soup with sour cream and sprinkle with herbs. If you do not eat animal products, you can use vegetable oil instead of butter, replace the sour cream with a thin slice of lemon, and a small spoon of tomato puree.

Chicken and frozen mushroom soup in a slow cooker

chicken leg – 0.25 kg;
frozen porcini mushrooms – 0.2 kg;
water – 2 l;
sweet pepper – 0.2 kg;
carrots – 100 g;
onions – 100 g;
potatoes – 0.4 kg;
vegetable oil – 40 ml;
salt, pepper - to taste.

Cooking method:

Wash the leg, place it on the bottom of the multicooker container, and fill it with water.
Start the Soup program by setting the timer for 1 hour.
Peel the carrots, cut into small cubes or strips.
Also chop the onion.
Remove the seeds from the pepper and cut into strips.
40 minutes after the program starts, remove the leg, add peeled potatoes, cut into one and a half centimeter cubes, and frozen porcini mushrooms into the broth. If they are frozen whole, let them thaw, chop them and only then add them to the broth. Add salt, pepper, and cook until the program ends.
Pour the soup into a separate pan.
Separate the chicken meat from the bones, cut into small pieces, and place in the soup.
Wash the multicooker bowl and wipe dry with a towel.
Pour oil into the bottom, set the “Frying” or “Baking” program.
Place carrots and onions in a multicooker bowl and fry them for 10 minutes.
Add pepper and continue frying for 5 minutes.
Pour the soup over the roasted vegetables. Change the program by selecting a mode that allows you to cook first courses. Cook for 1 minute, then leave on warm setting for 10 minutes.

The soup according to this recipe can be prepared not only from boletus mushrooms, but also from champignons. The aroma and taste will then be less expressive, but pleasant.

Cream of mushroom soup made from frozen champignons

milk – 1.5 l;
frozen champignons – 0.5 kg;
potatoes – 0.5 kg;
butter – 50 g;
mushroom seasoning (optional) - to taste;
salt, pepper, fresh herbs - to taste.

Cooking method:

Thaw the mushrooms. Place in a sieve to drain excess liquid.
Fry in butter, sprinkling with seasoning to enhance the taste and aroma.
Peel the potatoes, cut into cubes, place in a saucepan.
Fill with water and boil until soft.
Drain, add a glass of water and mushrooms. Grind with an immersion blender until smooth, return to the stove.
While whisking and heating, add the remaining milk. Some of it can be replaced with cream to obtain an even more delicate taste.
Salt, season to taste, add finely chopped greens with a knife. Bring to a boil and pour into plates.

To give light soup sourness, you can put a slice of lemon or tomato in it. It goes well with olives, which can be added to each plate separately, cut into thin rings.

Mushroom soup from frozen mushrooms with tomatoes

frozen mushrooms ( champignons are better) – 0.5 kg;
water or meat broth - 2 l;
onions – 150 g;
potatoes – 0.3 kg;
meat or chicken (boiled) – 0.2 kg;
tomatoes – 0.3 kg;
greens, salt, pepper - to taste;
vegetable oil - as much as needed.

Cooking method:

Thaw the mushrooms. When the excess liquid has drained from them, cut them into small cubes.
Cut the boiled meat into the same pieces.
Pour boiling water over the tomatoes and remove the skins. Cut out the seals around the stalks. Slice tomato pulp in slices.
After removing the husk, cut the onion into thin half rings.
Peel the potatoes and cut into small cubes.
Heat oil in the bottom of a non-stick pan. Put onion in it, fry until golden brown.
Add mushrooms. Fry for 5 minutes.
Add tomatoes. Fry them for 5 minutes along with mushrooms and onions.
Place potatoes and meat in a saucepan, pour in broth.
Bring to a boil and cook for 15–20 minutes.
Let it brew with the lid closed.

If you use water instead of broth, do not forget to salt the soup and add pepper to it. The taste of soup made according to this recipe, a little unusual, but pleasant and harmonious. If you want the dish to be more satisfying, add a handful of buckwheat or millet to it along with the potatoes.

Mushroom soup from frozen mushrooms can be prepared according to different recipes. All first course options will have unique taste, which depends not only on the recipe, but also on technology.