Mushroom Soup from Frozen Mushrooms
Very tasty, aromatic, and filling, perfect for every day! Mushroom Soup from Frozen Mushrooms is a simple everyday first course that even an inexperienced cook can make. It can be prepared with absolutely any mushrooms. Your loved ones will surely enjoy this rich soup.
Updated : 11 May, 2026
Easy
About 30 min.
Ingredients
400 grams
Frozen mushrooms
500 grams
Potato
1300 milliliters
Broth
50 grams
Onion
80 grams
Carrot
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook mushroom soup from frozen mushrooms? Prepare all the necessary ingredients. Take the mushrooms out of the freezer in advance and thaw them. In this recipe, I used frozen honey mushrooms gathered last autumn.
Step 2
Rinse the thawed mushrooms in cold water to remove any remaining forest debris. Wash the potatoes and carrot under running water with a brush, then peel them. Peel the onion. Wash the herbs in clean water and dry them with paper towels.
Step 3
Cut the potatoes into small cubes, about 1 cm by 1 cm, about 1/2 inch by 1/2 inch.
Step 4
Place the mushrooms in a pot, cover them with cold water, and set the pot over high heat. Some recipes suggest cooking the mushrooms right away in the broth or water that will later be used for the soup. I suggest boiling the honey mushrooms separately, because during cooking the water will become dark, and that can make the soup look less appetizing. If you use button mushrooms, there is no need to boil them separately beforehand.
Step 5
When the water comes to a boil, foam will form in the pot. Remove it with a spoon, then lower the heat to medium. Cook the mushrooms for about 20-30 minutes.
Step 6
Meanwhile, prepare the sautéed vegetables. Cut the carrot into thin strips or grate it on a coarse grater, and chop the onion into small pieces.
Step 7
Heat the vegetable oil in a frying pan and add the vegetables to fry over high heat. Stirring the onion and carrot, cook them from a few seconds up to 1 minute, until the onion becomes slightly translucent.
Step 8
Drain the boiled mushrooms in a colander.
Step 9
Pour the broth into a pot, add the potatoes and mushrooms. Place it over high heat. Once it comes to a boil, reduce the heat and cook with the lid half closed until the potatoes are done, about 20-25 minutes.
Step 10
Meanwhile, finely chop the herbs. Green onion and dill are excellent in this soup.
Step 11
Add the sautéed vegetables to the pot, increase the heat to high, and salt the soup to taste.
Step 12
After it comes to a boil, add the herbs, cover the pot with a lid, remove it from the heat, and let the soup stand for a while, about 15-20 minutes.
Step 13
The delicious mushroom soup with potatoes is ready. Pour it into bowls and serve. Enjoy your meal!
Author note
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