Honey mushroom soup with noodles. Recipe: Mushroom soup - Honey mushrooms with noodles. Recipe with calculated calorie content Frozen mushroom soup with noodles

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.

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 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

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.
Stir, 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

How to cook frozen honey mushroom soup in a slow cooker

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 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

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.
Stir, 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.

Details

Mushroom soup can be cooked with potatoes, beans or any cereal, but today we will tell you how to cook mushroom soup with honey mushrooms and noodles. The dish turns out so aromatic and rich that you want to eat it again and again. For you, we have selected proven recipes that even a novice cook can handle. Add variety to your usual family dinner and try our delicious recipes.

Honey mushroom soup with potatoes and tomatoes

Required ingredients:

honey mushrooms – 400 g;
thin noodles – 100 g;
onions – 1 pc.;
carrots – 1 pc.;
tomato – 1-2 pcs.;
purified water – 2.5 l;
butter – 40 g;
salt - to taste.

Cooking process:

We thoroughly wash the honey mushrooms, chop them if necessary and place them in a saucepan. Pour purified water over the mushrooms and cook for twenty minutes.

Melt the butter in a frying pan and fry the chopped onion and carrots until golden. Cut the tomatoes into cubes and add to the sautéed vegetables, simmer for five minutes.

Add noodles and fried vegetables to the prepared honey mushrooms. Stir the soup, add salt to your taste and chopped herbs if desired. Let the finished soup brew and serve.

Honey mushroom soup with noodles and potatoes

Required ingredients:

honey mushrooms – 200 g;
thin noodles – 100 g;
potatoes – 2-3 pcs.;
onions – 1 pc.;
carrots – 1 pc.;
purified water – 1.5 l;
butter – 40 g;
salt - to taste;
sour cream.

Cooking process:

Wash the mushrooms and cut into arbitrary pieces. Place in a saucepan, add purified water and cook for twenty minutes.

During this time, peel the potatoes, onions and carrots. Cut the potatoes into cubes, chop the onions and carrots. Sauté vegetables in butter until golden.

Add potatoes to the prepared mushrooms and continue cooking for ten minutes. Then we throw in the noodles and fried vegetables. Stir, add salt and add chopped herbs if desired.

Serve the finished honey mushroom soup with noodles with sour cream and enjoy the prepared dish.

Chicken noodle soup

Required ingredients:

honey mushrooms – 200 g;
chicken breast – 300 g;
noodles – 100 g;
tomatoes – 2 pcs.;
frozen green peas – 100 g;
onions – 1 pc.;
carrots – 1 pc.;
potatoes – 2-3 pcs.;
greens – 1 bunch;
bay leaf – 2 pcs.;
salt and spices - to taste.

Cooking process:

Rinse the breast, place it in a saucepan and boil in salted water for twenty minutes. Transfer the finished chicken meat to a plate and cool.

Peel potatoes, onions and carrots. Cut the potatoes into squares, cut the onion into cubes, and grate the carrots. Pour boiling water over the tomatoes, remove the skins and cut into cubes.

Sauté the onions and carrots in butter until golden. Then add honey mushrooms, previously finely chopped.

Fry the mushrooms for fifteen minutes. Place the chopped potatoes into the pan and cook for 15 minutes.

Then add the mushrooms with fried vegetables and chopped tomatoes, cook for another 10 minutes. Now add thin noodles, chicken meat and frozen green peas. Stir, add salt and desired spices to your taste, as well as chopped herbs.

Bring the soup to a boil again and remove from heat. Let the dish brew and serve, pouring it into portioned plates.

Enjoy your meal.

Frozen honey mushroom soup is an excellent option to please your family and friends with a hot first course. There are many recipes for this mushroom soup, so it is chosen by gourmets and those who like to experiment.

Mushroom soup with cheese will help diversify your daily diet, kids will love puree soup, gourmets will add basil for flavor, and lovers of healthy and wholesome food will like celery root.

Delicious soup with honey mushrooms is obtained when prepared according to the classic recipe. To make the soup nutritious and healthy, the recipe can be adjusted and, in addition to the main ingredient - potatoes, you can add rice, vermicelli, pearl barley, parsley root and special spices for mushroom soup. It can be cooked in vegetable, meat or chicken broths. The taste will become softer if you add sour cream when serving. This unusual soup with the pleasant aroma of soy sauce will appeal to lovers of oriental cuisine.

Mushroom soup is served hot with sour cream and cold with the addition of herbs.

The final result depends on the order in which you add the products, so we recommend sticking to the recipe.

How to make frozen honey mushroom soup - 15 varieties

A hearty mushroom soup made from honey mushrooms will delight you with the aroma of summer and amazing taste. It's quick and easy to prepare. Write the recipe in your recipe book and don’t forget to periodically delight yourself and your loved ones.

Ingredients:

frozen mushrooms - 400 g
carrots - 1 pc.
onion - 1 pc.
potatoes - 3 pcs.
flour - 100 g
egg - 1 pc.
vegetable oil
Bay leaf
pepper
parsley
salt.

Preparation:

Defrost honey mushrooms, rinse, finely chop and place in a pan of boiling water.

Knead the noodle dough: pour the beaten egg into the flour, add salt and cold water. The dough should be cool. Roll it out into a thin layer, dry it a little and cut into thin strips.

Peel the vegetables. Cut potatoes into cubes and onions into half rings. Grate the carrots.

Prepare fried onions and carrots.

10 minutes after the mushrooms boil, add the potatoes to the pan. When it is almost ready, add the fry and noodles.

Boil for no more than five minutes.

Serve hot with the addition of herbs.

Mushroom soup with honey mushrooms will turn out tastier than with porcini mushrooms, if you know the little secrets. Which? Find out in the recipe!

Ingredients:

frozen honey mushrooms - 400 g
potatoes - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
flour - 1 tbsp. l.
vegetable oil
milk - 50 ml
spices.

Preparation:

Cut the potatoes into cubes and send to boil.

Secret 1. Heat the flour in a dry frying pan while stirring constantly. Pour into a dry container and let cool.

Grate the carrots, finely chop the onion. Fry onions and carrots in oil. Place in a saucepan with potatoes. Thaw and wash the mushrooms.

Secret 2. Fry mushrooms in a frying pan!

Place honey mushrooms in a saucepan. Add salt and spices to taste.

Pour the milk into the heated flour and stir so that there are no lumps. Pour into the soup in a thin stream, stirring occasionally. Let it boil for a couple of minutes. The soup is ready!

If the flour is not heated, then instead of an appetizing soup you will end up with an ugly and tasteless paste.

This is a soup for real gourmets! Nutritious, aromatic, has a special taste and looks very original. The recipe is quite simple, and the result is amazing.

Ingredients:

frozen honey mushrooms - 300 g
potatoes - 6 pcs.
eggs - 4 pcs.
vinegar - 2 tbsp. l.
sour cream - 50 ml
flour - 1 tsp.
Bay leaf
greenery
allspice.

Preparation:

Add peeled and diced potatoes and thawed mushrooms to a pan of water.

Cook for 25 minutes with the addition of bay leaf, cumin and allspice.

Mix sour cream with flour, add a little broth so that the mixture is thin enough. Pour into the soup while stirring constantly. Boil for a few minutes and set aside from heat.

Boil the eggs: boil a liter of water with a spoonful of vinegar and carefully add the eggs one at a time. Do not damage the yolk! Boil each egg for 4 minutes. Remove with a slotted spoon.

Ladle the soup into bowls, adding an egg to each serving. Decorate with greens.

Your loved ones will love this chicken broth soup. A hearty, but low-calorie soup is useful when dieting: it will not add extra pounds and will give you strength.

Ingredients:

chicken broth - 1 liter
frozen honey mushrooms - 400 g
potatoes - 4 pcs.
rice - 100 g
carrots - 1 pc.
onion - 1 pc.
Bay leaf
pepper.

Preparation:

Add washed rice to the boiling broth. After a few minutes, add diced potatoes and thawed and washed mushrooms there. Cook until potatoes and rice are done.

Make a fry from finely chopped onions and grated carrots.

Place the roast into the pan. Place bay leaf. Add salt and pepper to taste. After a few minutes, remove from heat.

This is exactly the kind of soup with honey mushrooms that is served in restaurants in Krakow. It's not at all difficult to prepare. Try it, it will turn out just as delicious.

Ingredients:

frozen honey mushrooms - 400 g
onions - 3 pcs.
carrots - 1 pc.
processed cheese - 1 pc.
garlic - 2 cloves
table vinegar - 1 tbsp. l.
ground pepper
Bay leaf
pasta in the form of spirals - 200 g
vegetable oil
butter.

Preparation:

Thaw the mushrooms, rinse with water, boil, cool and grind in a meat grinder.

Cut the onions and carrots into strips and sauté in a mixture of vegetable and butter.

Place chopped mushrooms and fried vegetables into boiling mushroom broth. Add bay leaf, pepper, vinegar and salt.

After a few minutes, add melted cheese, stir and cook a little.

Boil pasta separately.

Place pasta in a plate and add mushroom soup.

The restaurant dish is ready!

Two types of mushrooms give the soup a special taste: honey mushrooms and oyster mushrooms. It's so delicious, you'll just lick your fingers!

Ingredients:

frozen honey mushrooms and oyster mushrooms - 200 g each
potatoes - 4 pcs.
onion - 1 pc.
rice - 100 g
carrots - 1 pc.
vegetable oil
salt pepper.

Preparation:

Boil the mushrooms. Remove from broth and chop.

Place rice in the broth. Boil a little, add potatoes and chopped mushrooms.

Cut the onions and carrots into strips. Fry in oil and place in a saucepan. Add spices to taste.

Prepare soup according to this recipe. Don't be intimidated by the large number of ingredients. The finished dish is worth it: the soup turns out appetizing, colorful and very satisfying.

Ingredients:

honey mushrooms and frozen champignons - 400 g
white beans - 2 tbsp. l.
green lentils - 4 tbsp. l.
yellow lentils - 4 tbsp. l.
pearl barley - 6 tbsp. l.
onion - 1 pc.
carrots - 2 pcs.
celery - 3 stalks
potatoes - 1 pc.
garlic - 5 cloves
pepper
parsley.

Preparation:

Thaw the mushrooms and wash them. Boil for 10 minutes, place the mushrooms in a separate container. Cool and cut into slices.

Chop potatoes, celery, onion, carrots and garlic.

Place pearl barley, all the lentils, beans and chopped vegetables into a saucepan with mushroom broth.

Cook for at least an hour. When the beans become soft, add the mushrooms and cook a little more.

Add spices to your taste.

When serving, sprinkle with herbs.

The recipe for making bright, colorful mushroom soup with green peas is extremely simple. The soup has an unusual aroma, and the bright colors of fresh vegetables give it a festive, colorful look.

Ingredients:

frozen honey mushrooms - 500 g
pearl barley - 250 g
green peas - 1 tbsp.
onion - 1 pc.
potatoes - 3 pcs.
carrots - 1 pc.
celery root
parsley root
garlic - 3 cloves
Bay leaf
dill
vegetable oil
allspice
black pepper
salt.

Preparation:

Peel and cut the vegetables.

Boil pearl barley and strain the water.

Thaw the mushrooms and wash them.

Fry the onion, add mushrooms to it and simmer for a quarter of an hour.

Place chopped parsley and celery roots into a saucepan of boiling water. After 10 minutes, add carrots. And after another 10 minutes - potatoes.

When the potatoes are almost ready, add mushrooms with onions, pearl barley and green peas.

Don't forget to add bay leaf, salt, pepper, garlic and dill. Boil a little and remove from heat.

This delicious soup can be prepared with vegetable or chicken broth. Try it once and this recipe will become your favorite.

Ingredients:

frozen honey mushrooms - 400 g
carrots - 1 pc.
onion - 1 pc.
parsley root
dill
parsley
potatoes - 3 pcs.
butter - 50 g
flour - 1 tbsp.
egg - 1 pc.
pepper.

Preparation:

Boil chicken broth.

Cut the carrots, potatoes and parsley root into cubes, chop the onion and herbs.

Add onion, carrots and parsley root to the broth. Boil for 15 minutes.

Make the filling for the ears: defrost the mushrooms, rinse and boil. Pour the mushroom broth into the chicken broth. Drain the mushrooms in a colander. Fry the onion and add to the mushrooms. Scroll everything in a meat grinder. Add salt.

Prepare the dough from flour, eggs and cold water. Roll out thinly, cut into squares. Place the filling in the middle of each square and pinch, gluing the two corners together.

Add potatoes to the broth with vegetables. After boiling, lower the mushroom ears. Boil for a quarter of an hour. Add spices and butter. Before serving, sprinkle with dill and parsley.

Cooking in a slow cooker is simple and quick. If this is not possible, cook as usual. The taste of the soup is incredible!

Ingredients:

frozen honey mushrooms - 100 g
frozen champignons - 150 g
potatoes - 4 pcs.
vermicelli - 50 g
onion - 1 pc.
carrots - 1 pc.
vegetable oil
seasoning.

Preparation:

Chop the onion and carrots and fry in oil. Add mushrooms to the vegetables and fry a little more.

Cut the potatoes into cubes. Place potatoes, fry with mushrooms in a saucepan and add water. Add salt and seasonings. Cook until the potatoes are ready.

At the end, pour in the vermicelli, bring to a boil and turn off. Let the soup brew for a while.

There's nothing super new about this recipe. But it turns out incredibly tasty. Take our advice: heat the buckwheat in a frying pan and get an exceptionally aromatic mushroom soup.

Ingredients:

frozen honey mushrooms - 300 g
buckwheat - 200 g
potatoes - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
vegetable oil
garlic - 3 cloves
parsley
Bay leaf
seasonings

Preparation:

Chop onions and carrots. Fry in oil.

Thaw the mushrooms, rinse and chop. Add to roasted vegetables. Stew. Transfer to another container.

Wash the frying pan, dry it and pour the buckwheat into it. Keep over medium heat, stirring until the grains open. Reduce the heat and heat until all the grains are completely opened.

Place potatoes and fried buckwheat into boiling water. Add bay leaf, salt and seasonings to taste.

When the potatoes are almost ready, add vegetables with mushrooms, garlic and herbs to the pan. After a couple of minutes, remove from heat. The appetizing soup can be served to the table.

Ingredients:

frozen honey mushrooms - 200 g
potatoes - 5 pcs.
onion - 1 pc.
carrots - 1 pc.
leek - 50 g
hard cheese - 70 g
cream - 100 g
chicken bouillon
butter
nutmeg
sugar
pepper.

Preparation:

Thaw the mushrooms and wash them.

Cut potatoes and carrots into large cubes and place in boiling chicken broth. Boil the vegetables until half cooked.

Cut the onion and 150 grams of mushrooms into cubes and add to the broth.

Cut the leek into strips, fry in butter with a little sugar. Add the remaining mushrooms to it and simmer.

Grate the hard cheese, place in pieces on a non-stick frying pan and fry. You will get cheese croutons.

Remove the soup from the heat, beat in a blender with the addition of cream. Add the fried leeks and mushrooms to the soup and bring to a boil.

For this soup, in addition to frozen honey mushrooms, you will also need ground wild mushrooms. Frying sour cream will give the soup an incredibly delicate and piquant creamy taste.

Ingredients:

Frozen honey mushrooms - 400 g forest
Mushroom powder - 1 tsp.
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
sour cream - 200 g
Bay leaf
pepper
vegetable oil
salt.

Preparation:

Place a pan of water or chicken broth on the stove.

Defrost honey mushrooms, rinse and chop. It is better to leave small mushrooms whole: they will look beautiful in the soup.

Cut potatoes and onions into cubes. Grate the carrots. Fry onions with carrots in oil. Add sour cream and stir.

Place the potatoes into the pan. Boil a little, add roast and mushrooms. Add bay leaf, salt, pepper and mushroom powder.

Cook until done.

Mushroom powder can be obtained using a regular coffee grinder: to do this, just grind dried forest mushrooms.

You can’t spoil porridge with oil, and you can’t spoil soup with too many different mushrooms. Try it yourself!

Ingredients:

frozen honey mushrooms - 150 gv
frozen oyster mushrooms - 150 g
fresh champignons - 500 g
potatoes - 4 pcs.
onions - 3 pcs.
garlic - 3 cloves
cream - 100 ml
chicken broth
olive oil
pepper
spices.

Preparation:

Thaw and wash the mushrooms. Cut fresh champignons into pieces.

Chop onions, carrots and potatoes as well. Pour olive oil into a kettle, fry the onions with champignons and chopped garlic. Simmer a little and add the rest of the mushrooms. Simmer again a little and add the potatoes to the pot.

Pour in the broth and simmer until the potatoes are done. Grind everything with a blender, pour in the cream, bring to a boil and remove from heat.

Leave some whole mushrooms for decoration. It is good to fry them and place them on the soup when serving.

You have never eaten such delicious soup. Fragrant mushrooms and the special sourness of cucumbers are an amazing combination.

Ingredients:

frozen honey mushrooms - 400 g
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
pearl barley - 100 g
pickled cucumbers - 3 pcs.
greenery
salt.

Preparation:

Thaw the mushrooms and wash them. Chop if necessary.

Add mushrooms and pearl barley to a saucepan with broth or water. Cook for half an hour.

Chop the potatoes coarsely and add them to the mushrooms and pearl barley.

Cut the onions and carrots into strips and fry in oil.

Cut the pickled cucumbers into cubes. Add to onions and carrots. Simmer and place in a saucepan.

Boil for 10 minutes and you can serve, garnished with fresh herbs.

Conclusion

Honey mushrooms are tasty and healthy mushrooms. They do not require lengthy processing, they are easy to assemble, and if this is not possible, they can be purchased quite inexpensively. When frozen, honey mushrooms do not lose their beneficial properties. Soups made from frozen honey mushrooms are tasty and aromatic. Use our simple recipes and cook with pleasure.