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Frozen mushroom soup

Mushroom Soup with Frozen Button Mushrooms

Delicious, made from simple ingredients, for the whole family! This mushroom soup with frozen button mushrooms is made with processed cheese. The cheese gives the soup a delicate creamy flavor and a lovely creamy color. It's very handy that the mushrooms are frozen — you'll spend less time on prep.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken broth (or vegetable)

1.7

Button mushrooms

250

Processed cheese (plain or with mushrooms)

Potatoes

Onion

Bay leaf

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 27 % 3 g

Carbohydrates 36 % 4 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make mushroom soup with frozen button mushrooms? Prepare the ingredients. Chicken or vegetable broth works well. If you don't have any, use water. You don't have to thaw the mushrooms first — they'll thaw as they fry. Use good-quality cheese, with no milk-fat substitutes. The flavor of the soup depends on its flavor. And if you use cheese with various add-ins, you can boost the taste even more.
Step 2:

Wash the potatoes, peel them, and cut them into medium cubes. Peel the onion.
Step 3:

Put the potatoes, the whole onion, and the bay leaf in a pot. Pour in the chicken or vegetable broth (or water).
Step 4:

Set the pot on the heat and bring the water to a boil. Cook the vegetables over medium heat for about 15 minutes.
Step 5:

While the potatoes cook, heat the vegetable oil in a skillet. Add the frozen mushrooms. Fry them over medium heat until golden. At first the mushrooms will release a lot of liquid, which will then cook off. If you like, sprinkle the mushrooms with chopped dill. Season with salt and pepper and stir.
Step 6:

Take out the cooked-down onion and discard it. Add the processed cheese to the pot. Stir until it has completely dissolved. I used cheese with button mushrooms to boost the mushroom flavor of the soup.
Step 7:

Add the fried mushrooms and herbs to the soup and stir. Cook the soup for another 1 minute.
Step 8:

Then take the soup off the heat, cover the pot, and let it rest for about 10 minutes. Then serve. Enjoy!

It's very important to remember that frozen mushrooms must not be used past the expiration date printed on the package, even though they're in the freezer. And they can't be refrozen after thawing. When picking out frozen mushrooms at the store, look carefully not only at the expiration date but also at the package itself. If it's a solid block of ice, that means they were thawed and then frozen again, turning into a chunk of ice. Don't buy mushrooms like that — there's a risk of food poisoning. In a good package, the mushrooms move around freely, with some ice crystals, but not too many. The ice shouldn't weigh more than the mushrooms.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Important! The wrong skillet can ruin even the best recipe. For all the details on how to choose the perfect skillet for different dishes, read here.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.