There are very few people whom the fragrant aroma of forest mushrooms would not drive crazy! “Silent Hunting” is the favorite entertainment of many citizens and the vast majority of villagers. Fresh forest mushrooms are dried and salted and pickled. Twentieth-century technologies have added one more, perhaps the most common one these days to these old storage methods - freezing!
After all, what a pleasure it is - to get a bag of peeled, pre-boiled mushrooms in the winter and fry them with potatoes ... or to prepare a fragrant thick soup that is tasteful both large and small (although it is extremely undesirable to give any mushrooms to children under 3 years old, still heavy enough for digestion, and also a very allergenic product). But what about those who did not bother in the summer with a strategic supply of frozen boletus and boletus?
Fortunately, in almost every store, counters are full of bright packages of frozen mushrooms, there are cultivated inexpensive honey mushrooms, and there are royal porcini mushrooms. In any case, no matter what kind of mushroom you choose, before cooking it must be completely thawed and very thoroughly rinsed with cold water, since in the packages with wild mushrooms spruce needles and dried leaves often come across.
I prefer to buy mushroom mixtures: they also contain noble mushrooms that give taste and aroma, as well as simpler mushrooms for volume, which greatly reduces the cost of the entire purchase. Today’s my recipe is very simple and unpretentious, but the soup turns out to be thick, rich and tasty.
- Total cooking time - 0 hours 40 minutes
- Active cooking time - 0 hours 10 minutes
- Cost - Average Cost
- Calories per 100 g - 34 kcal
- Servings Per Container - 4 Servings
Recipe for Frozen Mushroom Soup
- Mushrooms - 400 g frozen assorted
- Pearl barley - 0.5 tbsp. (200 ml)
- Carrots - 1 pc.
- Onions - 1 pc.
- Thyme - 0.5 tsp
- Salt - taste
- Black pepper - taste
- Water - 4 tbsp. (200 ml) or broth
- Olive oil - to taste for sauteing vegetables
- Greens - to taste for serving
- Sour cream - to taste for serving
Put the barley in a sieve and rinse with cold water until the water becomes completely clear.
We lay out the thawed mushrooms on a colander and rinse with special care.
Onions and carrots are peeled, chopped onions finely, and carrots - large. In a saucepan, heat the olive oil and pass the vegetables until the onions are transparent. Pour 3-4 glasses of water (depending on the desired density of soup) or broth. Bring to a boil, add thyme, salt, pepper, barley and mushrooms, cook on low heat for 25-30 minutes. Serve with fresh herbs and sour cream.