How to boil frozen mushrooms

Mushrooms contain necessary for human nutrients: easily digestible protein, amino acids and trace elements. Low sugar and no cholesterol making them an indispensable product for dietary and healthy nutrition. In frozen foods stored in all the nutrients. And time to cook delicious meals of mushrooms you want much less than fresh mushrooms.

You will need

• • For soup out of frozen mushrooms:
  • a pack of frozen mushrooms;
  • 2-3 potatoes;
  • 1 carrot;
  • onions;
  • green onions;
  • vegetable oil;
  • pepper;
  • salt.
  • For soup out of frozen mushrooms with pasta:
  • 500 g of frozen mushrooms;
  • 80 g vermicelli;
  • onions;
  • 2-3 potatoes;
  • vegetable oil;
  • dill or parsley;
  • salt and spices to taste;
  • sour cream.

Instruction

1. Soup out of frozen mushrooms. Defrost mushrooms. To do this, remove the mushrooms from the freezer and leave at room temperature for an hour or two or three. Then rinse them well under cold water. Drain in a colander, let the water drain and, if necessary, cut the mushrooms.
2. Put the mushrooms in a saucepan, cover with cold water, put on a quiet fire and cook for twenty minutes under a lid, skimming off surface foam.
3. Peel onions and slice. Carrots wash, peel and RUB on a coarse grater. Will rascality in a frying pan with vegetable oil and fry the onions with the carrots.
4. Peel, wash potatoes and cut into cubes about one centimeter in size. Put in the mushroom broth potato and sautéed vegetables. Salt the soup and simmer for another fifteen minutes. Then turn off the heat and leave the soup for about twenty minutes to infuse. Wash, dry and cut the green onions. Before serving, add it to the soup with mushrooms.
5. Soup out of frozen mushrooms with noodles. Mushrooms defrost, wash and if necessary cut into pieces.
6. Put the mushrooms in a frying pan, add vegetable oil and, stirring constantly, fry the mushrooms until soft. Peel, cut into small cubes the onion and fry it in vegetable oil in a separate pan until Golden brown.
7. Pour in a pan of water and put on fire. When the water boils, put fried mushrooms and onions. Simmer for twenty minutes.
8. Peel, wash, dice potatoes and add to mushroom soup. Cook until potatoes are done. Then put the noodles, boil for three minutes, remove the pan from the heat and let the soup infuse for fifteen minutes.
9. Wash the greens, dry cloth and finely chop. Ladle into soup bowls, add the greens and put a spoonful of sour cream.