Composition / ingredients
Step-by-step cooking
Step 1:
How to cook frozen porcini mushroom soup? Prepare the products. Pre-defrost the mushrooms by transferring them from the freezer to the bottom shelf of the refrigerator. So the defrosting process will take place most delicately, which will preserve not only the beneficial properties of mushrooms, but also their taste. Wash and peel the vegetables.
Step 2:
Cut the potatoes into small pieces, put them in a saucepan, pour clean cold water. Use filtered or bottled water, the taste of the dish depends on the quality of the water. Put the pan on a low heat. Cut the onion into small cubes, and grate the carrots on a coarse grater.
Step 3:
Cut the thawed mushrooms (I freeze the mushrooms peeled, cut into pieces and boiled twice), put them in a frying pan with preheated vegetable oil and fry until golden brown over low heat. Then add chopped onions and grated carrots to them. Fry everything together, stirring, for about 5 minutes.
Step 4:
When the water boils, reduce the heat and boil the potatoes for about 15 minutes, until tender (from pressing a spoon, it should break easily). Add the mushroom roast to the soup, stir, add salt, put the bay leaf and boil until tender, about 5 minutes. Then remove the soup from the heat.
Step 5:
When serving, you can add chopped greens to the plates to taste. Enjoy your meal!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Frozen mushrooms - 23 kcal/100g
