Oyster mushroom soup

Recipe "Velvet potato soup with oyster mushrooms":

My oyster mushrooms, cut off the dense bases, do not throw them away, put them aside - we still need them. Wash and clean the vegetables. Do not waste time on trifles, cut celery and carrots into large pieces.

We set the chicken fillet broth to cook (which, of course, was pre-washed!), After 15 minutes add celery and carrots, set aside oyster mushroom bases, salt a little and cook for another 15 minutes.

While the broth is boiling, prepare the potatoes. We clean and cut, again, quite coarsely. Our broth is already being cooked for about 30 minutes. We also take out the bases of the oyster mushrooms with a slotted spoon - we will no longer need them. Everything they could have already done! Fillet, if it's ready, go out too! We send the potatoes to the broth in the company + bay leaf and cook until the potatoes are tender (they should be soft).

Cut the chicken fillet into pieces. Cut the oyster mushrooms, tired of waiting, into strips, finely onion.

Put butter in a preheated frying pan (when I have it, and lately thanks to Povarenka.ru, I always have magic ghee oil !!), pour olive oil and send onions there. Simmer over medium heat for 2-3 minutes in total, add chopped oyster mushrooms, cover with a lid and simmer for another 3-5 minutes. Set aside.

Checking how the potatoes are. If ready, remove the pan from the heat. Gently drain almost all the liquid, leaving about a glass (do not forget to remove the laurel leaf!). Puree the vegetables with a blender, then add the liquid back.
Stir well until smooth and put on fire again.

We bring our "almost soup" to a boil. We send mushrooms and onions to him, chicken fillet cut into pieces, salt and pepper to taste. Add 1-2 tbsp. l. soy sauce "Kikkoman" - it will fully reveal the wonderful mushroom taste!
And let's give another five minutes over low heat to combine symphonies of tastes and aromas! Everything is ready!

Chopped fresh parsley, a spoonful of homemade sour cream, a handful of crispy croutons will be a worthy addition to your soup!

Help yourself! Enjoy! Bon Appetit!

Recipe 5. Oyster mushroom soup with melted cheese

Ingredients

oyster mushrooms - 300 g;

vegetable oil - 75 ml;

bulb;

processed cheese - 200 g;

salt;

Dill;

carrot;

potatoes - three pcs.

Cooking method

1. Peel the oyster mushrooms, rinse under running water, dry and cut into plates.

2. Bring water to a boil in a saucepan, salt and put mushrooms in boiling water.

3. Rinse the peeled potatoes and cut into small cubes. After 20 minutes from the moment the mushrooms were laid, add potatoes to the soup.

4. Peel and dice the rest of the vegetables. Heat oil in a frying pan, put onion into it, and fry until golden brown. Then add carrots to it and fry until soft.

5. Finely grate the processed cheese (put them in the freezer before that).

6. Add the vegetable fry to the mushroom broth, in which the potatoes have already been cooked, and cook for a while. Then put the herbs and melted cheese into the soup, and stir until the cheese is completely dispersed in the broth. Serve the soup with croutons.

How to cook oyster mushroom soup

1. To make such a soup rich, it is better to start cooking it with vegetables. So, peeled and chopped onions, carrots and garlic.
2. She poured vegetable oil into the pan, added butter. I laid out the prepared vegetables.
3. I tossed in the sliced ​​chili peppers. And left to sauté for 6 minutes on low heat.
4. Peeled and cut the potatoes into small cubes.
5. I threw it to the vegetables.
6. Then she disassembled the cauliflower into inflorescences and put them in a saucepan too.
7. I threw in spices - bay leaves, a mixture of peppers and paprika. Now mushrooms. This time I have oyster mushrooms. Do you know how much to cook oyster mushrooms in soup? No? I'm telling you. To find out how much oyster mushrooms are boiled in soup, it is worth remembering that common oyster mushroom is an edible mushroom that does not need to be boiled first. Mushrooms should also be placed at the end of cooking, as they become rubbery during prolonged heat treatment.You do not need to boil them, but you can fry them with an onion. In this case, the best mushroom flavor will appear and the soup will become tastier.
8. I threw fried oyster mushrooms. She left it to simmer for another 7 minutes under the lid.
9. Then she poured in hot broth (you can use whatever you like - vegetable, meat, chicken).
10. When the broth began to boil, she threw in the processed cheese cut into small cubes. When choosing cheese for soup, it is better to opt for regular creamy cheese, since cheese with various additives will not give such a rich creamy taste and, on the contrary, will dilute the taste of the soup with unnecessary additions.
11. I waited for the cheese to bloom and the potatoes to become very soft. Then she threw in the chopped greens and salted. And after a minute or two she turned off the fire.
12. That's all, cheese soup with oyster mushrooms and melted cheese is ready! It turns out to be very tasty, aromatic and creamy mushroom.

Bon Appetit!

Ingredients for Udon with Oyster mushrooms:

• Udon

  —
  150 g

• Chilli

  —
  1 PC

• Ginger

  —
  10 g

• Green onion

  —
  0.5 bundle

• Bouillon

  (chicken)
  —
  1 l

• Chicken fillet

  —
  2 pcs

• Vegetable oil

  —
  2 tbsp. l.

• Bulgarian pepper

  —
  1 PC

• Bouillon cube

  (chicken)
  —
  1 PC

• Water

  —
  1 l

• Garlic

  —
  3 tooth.

• Lemon

  —
  1/4 pcs

• Soy sauce

  —
  40 ml

• Oyster mushrooms

  —
  200 g

Cooking time: 20 minutes

Nutritional and energy value:

Recipe "Soup" Udon with oyster mushrooms ":

Rinse oyster mushrooms and cut into small slices

Peel the ginger and cut into flat slices. I'll make a reservation right away about ginger - sometimes I want the soup to be spicy and burning, then I add more ginger, and sometimes I want everything to be in moderation - then 10 grams of ginger is enough and after frying I completely remove it from the pan.
Rinse the chicken fillet and cut into strips, chop the garlic finely.
Fry all this in hot oil. The mushrooms should let the juice flow, but the liquid will evaporate. It is necessary to fry until the mushrooms are slightly brown. The smell in the kitchen will be excellent!

While all the ingredients are stewing, boil the udon noodles according to the instructions on the pack. I usually throw in boiling, slightly salted water and cook for 7-8 minutes

Now to our chicken and mushrooms we need to add bell pepper, cut into small cubes

And chili peppers. I also put this pepper either during the preparation of the dish, or at the very end, when everything is ready, so that it is not so hot.

Add Kikkoman soy sauce. Mix everything and simmer for a couple of minutes. Always adjust to your taste - salt, acid, pungency ... after all, everyone's taste preferences are different.

Now it's the turn of the chicken broth, I mixed the chicken cube with water and poured it into a saucepan. Now you need to add lemon juice, boil for 5-6 minutes and remove from heat. Add udon noodles, chopped green onions and you're done! Serving to the table!

Actually there are many options for preparing this dish, someone adds other spices, someone adds other ingredients. All this is very tasty, in my CC it is this recipe, it is just for me, as they say, everything is as it should be !!! Bon Appetit!

Selection and preparation of ingredients

For this dish, it is better to buy young oyster mushrooms. It can be easily distinguished by a brown or dark gray cap and a dense, short stem. Before cooking, the mushroom product must be cleaned of dirt and washed with running water. Then slightly trim the bottom of the leg, which can be tough and can negatively affect the taste of the dish. Also, when preparing broth from oyster mushrooms, culinary experts recommend cutting the mushroom into small pieces, since this representative of the mushroom kingdom is large in size.

Did you know? The oldest recipe for European soup dates back to the 4th century.According to a culinary book that has come down to our times, wheat, minced meat, fish sauce, olive oil, bay leaves, cumin and pepper were used in its preparation.

Any cheese is suitable for the soup, but it is better to choose processed cheese, it dissolves faster. Although adherents of a healthy diet opt ​​for solid varieties. The rest of the vegetables that are used in soup recipes (onions, potatoes, carrots) should be chosen fresh, not sluggish.

Mushroom goulash soup

Thick, hearty, rich goulash soup with a spicy taste is especially good in the cold season, as it satiates well.

• 400 gr. boneless beef;
• 500 gr. oyster mushroom;
• 30 gr. dry porcini mushrooms (for aroma and more pronounced mushroom taste);
• 1 onion;
• 1 carrot;
• 70 gr. root celery;
• 350 gr. potatoes;
• 1 hot pepper;
• 3-4 cloves of garlic;
• 1.5 tablespoons of flour;
• 1 tablespoon ground sweet paprika
• 3 bay leaves;
• salt and herbs to taste;
• 3 liters of water.

Soak dry mushrooms in cold water in advance. If this was not done in advance, then you can pour boiling water over the porcini mushrooms for half an hour. However, the last method is less successful, since the boletus will lose some of the flavor.

Cut the soaked mushrooms into large pieces. Chop the hot pepper very finely (remove the seeds). Grind peeled vegetables - onions, celery, carrots, cutting them into thin strips. Cut the potatoes into cubes.

We peel the beef well and cut it into pieces, like into goulash. Heat the oil in a thick-bottomed saucepan or cauldron. Put the prepared meat and fry it until a light crust appears. Then add coarsely chopped porcini mushrooms to the meat, fill with water and cook for about one hour at a low boil, removing the foam.

Fry the onion in another dish, add carrots and hot peppers to it, sauté until tender.

We clean the oyster mushrooms from dense lower parts, chop finely. Put the mushrooms in a skillet and lightly fry, sprinkle the mushrooms with flour, mix and fry until golden brown.

Add chopped potatoes to the dishes with meat, bring to a boil and cook for five minutes. Then add vegetable frying there, cook for another 10 minutes. Now we spread the oyster mushrooms fried with flour. Taste with salt, add salt, put bay leaf.

Bring to a boil, lower the heating level to a minimum and simmer the soup for 15 minutes. Turn off the heating. Add garlic passed through a press to the soup, stir well and let the soup brew for at least half an hour.

Ingredients for “Velvet” potato soup with oyster mushrooms:

• Chicken fillet

  —
  1 PC

• Oyster mushrooms

  —
  250 g

• Potato

  (Large or 4 pieces of medium)
  —
  3 pcs

• Carrot

  (Average)
  —
  1 PC

• Celery root

  —
  1/4 pcs

• Onion

  (Average)
  —
  1 PC

• Butter

  —
  15 g

• Olive oil

  —
  1 tbsp. l.

• Soy sauce

  (Kikkoman)
  —
  1 tbsp. l.

• Salt

  —
  taste

• Black pepper

  —
  taste

• Laurel leaf

  —
  1 PC

• Water

  —
  1.8 l

Cooking time: 50 minutes

Servings: 6

Nutritional and energy value:

Recipe "Velvet potato soup with oyster mushrooms":

My oyster mushrooms, cut off the dense bases, do not throw them away, put them aside - we still need them. Wash and clean the vegetables. Do not waste time on trifles, cut celery and carrots into large pieces.

We set the chicken fillet broth to cook (which, of course, was pre-washed!), After 15 minutes add celery and carrots, set aside oyster mushroom bases, salt a little and cook for another 15 minutes.

While the broth is boiling, prepare the potatoes. We clean and cut, again, quite coarsely.Our broth is already being cooked for about 30 minutes. We also take out the bases of the oyster mushrooms with a slotted spoon - we will no longer need them. Everything they could have already done! Fillet, if it's ready, go out too! We send the potatoes to the broth in the company + bay leaf and cook until the potatoes are tender (they should be soft).

Cut the chicken fillet into pieces. Cut the oyster mushrooms, tired of waiting, into strips, finely onion.

Put butter in a preheated frying pan (when I have it, and lately thanks to Povarenka.ru, I always have magic ghee oil !!), pour olive oil and send onions there. Simmer over medium heat for 2-3 minutes in total, add chopped oyster mushrooms, cover with a lid and simmer for another 3-5 minutes. Set aside.

Checking how the potatoes are. If ready, remove the pan from the heat. Gently drain almost all the liquid, leaving about a glass (do not forget to remove the laurel leaf!). Puree the vegetables with a blender, then add the liquid back.
Stir well until smooth and put on fire again.

We bring our "almost soup" to a boil. We send mushrooms and onions to him, chicken fillet cut into pieces, salt and pepper to taste. Add 1-2 tbsp. l. soy sauce "Kikkoman" - it will fully reveal the wonderful mushroom taste!
And let's give another five minutes over low heat to combine symphonies of tastes and aromas! Everything is ready!

Chopped fresh parsley, a spoonful of homemade sour cream, a handful of crispy croutons will be a worthy addition to your soup!

Help yourself! Enjoy! Bon Appetit!

Oyster mushroom soup with potatoes

A simple mushroom soup can be made with the following foods:

• 2 liters of water;
• 3 medium potatoes;
• 300 g oyster mushrooms;
• 1 small carrot and 1 onion;
• 1 table. l. oils;
• 30 g fresh parsley;
• 1 tea l. salt;
• ¼ tea. l. a mixture of ground peppers;
• 1 bay leaf;
• other spices as desired.

Instructions step by step:

1. Wash all vegetables. Put the water to warm immediately, adding salt and lavrushka to it.
2. Peel potatoes, carrots and onions. Cut the potatoes into small cubes, coarsely grate the carrots, and chop the onion as little as possible. Divide the mushrooms into pieces and chop randomly.
3. Send to boil potatoes.
4. Fry the carrots and onions until golden brown, then fry the mushroom pieces separately.
5. 15 minutes after adding the potato cubes, put the frying and mushrooms into the soup.
6. After 10 minutes add spices, stir well.
7. Rinse the herbs and chop finely. Add 5-7 minutes after laying out the mushrooms and frying. Boil for a few more minutes, then turn off and let it brew for a quarter of an hour.

Making chicken soup

Soup with oyster mushrooms and chicken has special taste. It prepares in this way:

1. Chop the ginger and chop the garlic.
2. Thoroughly wash the chicken fillet, blot and cut into neat slices.
3. Clean the oyster mushrooms from dirt and rinse under running water, and then dry and cut in any way.
4. Place a frying pan on the stove and pour a small amount of vegetable oil into it.
5. Add ginger, meat, garlic and mushrooms.
6. Mix everything and fry almost until tender.
7. Add soy sauce, star anise, diced bell peppers, and chili.
8. Stir all the ingredients and, after 1 minute, pour in the chicken broth.
9. After another 5 minutes add pepper and salt.

Serve this treat to the table, garnish with aromatic herbs.

Step by step recipe

Let's start with a list of ingredients. For this recipe, come in handy:

1. Meat or chicken broth;
2. Potatoes in the amount of 1 kg;
3. Two medium-sized carrots;
4. One and a half onions or one large;
5. Oyster mushrooms in the amount of 900 g.

Potatoes are one of the essential ingredients in mushroom soups.

Consider a step-by-step recipe for making mushroom soup with chicken broth.

1. In fact, you can take any broth. It can be either meat or chicken. You need to prepare it in advance.
2. Now you can do vegetables. The first step is to process the potatoes.It must first be washed from dirt under running water and peeled. Then the potatoes need to be cut. It should be cut not very small, but at the same time not very large, that is, of medium size. When you're done, dip the sliced ​​potatoes in the water and move on to the next step.
3. Now let's get to the mushrooms.

To mushrooms could give all their smell and taste; first, they should be transferred to an empty frying pan. The pan must be dry. This must be done so that the mushrooms give up all excess moisture and dry out a little.

Excess water is not needed in future soup. We put the pan on low heat and stir with a spatula so that the mushrooms do not burn. Liquid will appear in the pan during frying. While the water is evaporating from the mushrooms, you can start preparing the frying for the soup. This brings us to the fourth step.

Onions must be thinly cut into half rings and fried in sunflower oil.

1. The first step is to tackle the carrots. It should also be washed, peeled and then grated on a coarse grater.
2. Next, we move on to the bow. First you need to get rid of the peel. Onions, like potatoes, need to be cut into medium pieces. To do this, first cut the onion in half, and then chop each half into wedges.
3. We return to the mushrooms. How do you know if the excess water has already evaporated? It should not be visible in the pan. Both the mushrooms and the pan itself should be dry. Next, add a small amount of olive oil to the pan with mushrooms and fry the mushrooms on it. This must be done so that the mushrooms can give their aroma and taste to the oil. You should not do additional actions with mushrooms, you do not need to salt and pepper. The mushrooms should continue to be pan-fried until then. Until they are covered with a beautiful golden crust. But also do not fry them too much.
4. By the time the mushrooms are ready, you need to send the potatoes to the boiling broth. At the same time, add mushrooms from the pan to the potatoes. Mix everything well and let the soup cook. In the meantime, let's move on to the eighth step.
5. Cooking frying.

In order to cook the frying, it is not necessary to take another clean frying pan, you can use the one on which the mushrooms were just fried. It will be even better to do this, because the oil in this pan has already managed to be saturated with the aroma of mushrooms.

Therefore, you can add a little more olive oil to the pan. You can also use sunflower - it doesn't really matter. Next, the previously chopped carrots and onions should be sent to the pan. Mix the ingredients well.

Vegetables can be simmered over low heat for a while, while stirring them. Although the broth is salty, you can also add a little salt to your roast to taste. You can add black ground pepper in a small amount. Mix everything well.

Carrots can be grated or cut into thin cubes.

1. When the mushrooms and potatoes are ready, and they should cook for 10-15 minutes, it will be possible to send the frying to a saucepan with broth. In order to remove all the leftover onions and carrots from the pan, you can add a little broth to it and drain the leftovers back into the pan. Mix everything well and leave the soup to simmer for 5 to 10 minutes, then turn off the gas and let the dish brew for a while. During the boil, the pan should be covered, but not completely, so that the steam can escape.
2. At the end of cooking, you can taste the soup. If you notice that there is not enough salt, then you can add a little, but not oversalt. Allspice can be added. After that, mix everything well. Turn off the gas, cover the pan with a lid and let the dish steep for a while. After 10 minutes, you can serve the soup with oyster mushrooms.

Mushroom soup can be made just like that! With such a detailed description, even a child can do it.

A simple recipe for soup with oyster mushrooms and potatoes

This is a simple mushroom soup recipe with potato. For a more pronounced flavor, it is recommended to add soft processed cheese.

• 400 gr. oyster mushroom;
• 4 small potatoes;
• 1 Bulgarian pepper;
• 1 onion;
• 100 g soft processed cheese;
• 2 tablespoons of vegetable oil;
• 2 liters of water;
• bay leaf, salt, pepper to taste.

We measure out two liters of water, set it to boil in a saucepan. We put a frying pan on another burner, heat the vegetable oil on it. Finely chop the onion, fry it in oil. When the onion becomes translucent, add finely chopped Bulgarian pepper, mix. Add oyster mushrooms to the vegetables, cut into small pieces of arbitrary shape. Fry the mushrooms for five to seven minutes.

By this time, the water will have time to boil. Put the peeled and diced potatoes in boiling water. Add salt. Cook for 10 minutes until the root vegetable is ready. Then add the fried mushrooms with vegetables, mix.

Add soft melted cheese to the soup, stir until the cheese disperses. We pepper the soup, put the bay leaf, let it boil and turn off the heat. Then tightly cover the pan with a lid and let it brew for 15-20 minutes. Serve sprinkled with herbs.

Recipe 2. Oyster mushroom soup with chicken

Ingredients

350 g noodles;

3 cloves of garlic;

star anise - 2 pcs.;

a piece of ginger;

400 g chicken fillet;

lemon;

200 g oyster mushrooms;

50 ml of vegetable oil;

1 bell pepper;

50 ml soy sauce;

chili peppers;

100 g green onions.

Cooking method

1. Peel and chop the ginger into thin strips. Peel the garlic and chop as small as possible. Chop the bell pepper into cubes.

2. Rinse the chicken fillet well, remove the skin and fat, dry with a napkin. Cut the meat into thin slices.

3. Peel the oyster mushrooms, rinse them under the tap and place them on a disposable towel to dry a little. Then chop into random pieces.

4. Heat a deep saucepan with vegetable oil, add ginger, chicken, mushrooms and garlic in it. Stir and fry until the mushrooms absorb the juice, which they will secrete, and acquire a golden brown crust. Then pour in the soy sauce, put the star anise stars, Bulgarian pepper and hot chili, chopped into thin rings. Stir and simmer for another minute.

5. Pour the broth into a saucepan, boil and cook for another five minutes. Boil the noodles separately. Remove the saucepan from the heat, squeeze the lemon juice into it, sprinkle with chopped green onions and add the boiled noodles. Stir and serve into serving bowls.

Step-by-step cooking recipe

Cut the onion into cubes and begin to fry in oil. Until the onion acquires a golden color, add three carrots on a large grater, and garlic on a fine grater and add to the onion. Fry for a couple of minutes.
We divide the bunches of mushrooms into separate mushrooms and rinse them thoroughly so that not a single grain of sand remains in the caps. If the mushrooms are small, then you can leave it that way, but it is best to chop them a little. Add oyster mushrooms to the pan and pour flour, mix thoroughly

We cook all this for about 10 minutes. Be sure to cut the base off the mushroom feet, otherwise it will be very hard in the soup. Pour water into a saucepan and pour potatoes cut into cubes there, salt, pepper and cook for 5-10 minutes over low heat

After this time, add our oyster mushrooms with onions and carrots from the pan to the broth. Cook over medium heat for about half an hour.
In a separate bowl, whisk the cream with the yolks. Add this mixture to the soup, stirring constantly, and cook for another 5 minutes.

Recipe 8. Mushroom soup with oyster mushrooms and cauliflower

Ingredients

potatoes - half a kilogram;

milk - liter;

salt and herbs;

cauliflower - 450 g;

rast. butter;

oyster mushrooms - 500 g;

drain. oil - 50 g;

three cloves of garlic.

Cooking method

1. Boil peeled, chopped potatoes and disassembled cauliflower, adding a little salt, until tender. We drain the water.

2.Set aside a small amount of cauliflower. Transfer the remaining vegetable and potatoes to a saucepan.

3. Fry peeled and chopped mushrooms and onions in vegetable oil. Combine a little fried mushrooms with deferred cauliflower. Put the rest of the frying in a saucepan.

4. Here we put the garlic passed through the garlic press, salt, add butter and pour in the heated milk. Grind everything with a mixer.

5. Put the deferred mushrooms and cabbage in the soup, cook for 5 minutes, and remove from the stove.

Recipe 1. Oyster mushroom soup with potatoes and cream

Prepare the necessary foods:

• Potatoes - 200 g
• Mushrooms - 200 g
• Onions - 1 pc.
• Low-fat cream - 1 glass
• Butter - 1 tbsp. spoon
• Bay leaf, spicy herbs, pepper, salt

Preparation:

Carefully and carefully wash the oyster mushrooms, separate the grown clusters of mushrooms from the hard base, which - attention! - it is necessary to cook together with all the ingredients to enhance the mushroom "broth", but remove at the final stage. (This is a universal rule for making oyster mushroom soups)

Chop the caps and legs of the mushrooms.

Boil potatoes, pre-cut into cubes. Fry chopped onion and mushrooms in oil. Then process the potatoes in a blender, combine it with oyster mushrooms, pour in a glass of water in which it was boiled, cream, add salt, pepper, boil again. The soup is ready, it remains only to sprinkle it with herbs when serving.

Recipe 7. Oyster mushroom soup with noodles

Ingredients

200 g oyster mushrooms;

40 g of thin vermicelli;

bulb;

300 g potatoes;

Dill;

rast. butter;

carrots - 1 pc.;

salt and chopped black pepper.

Cooking method

1. We clean the onion, carrots and rinse. Rub the carrots with coarse shavings. Finely chop the onion.

2. Disassemble the oyster mushrooms into mushrooms, rinse and cut into arbitrary pieces.

3. In a preheated saucepan, fry the vegetables until soft. Put oyster mushrooms in a saucepan, salt, pepper, and cook until the mushrooms are completely ready.

4. Peel and rinse the potatoes, cut them into small pieces.

5. Put the potatoes in boiling water and cook until soft. Then add the vermicelli, mix and add the vegetable and mushroom roast. Cook for a few more minutes, add chopped dill, season with a mixture of peppers and remove from the stove. We insist the soup for another ten minutes.

Oyster mushroom soup

This recipe can be used to make a delicious soup. This will require the following ingredients:

• oyster mushrooms in the amount of 500 g;
• potatoes - 4 pieces;
• onions - 3 pieces;
• garlic - 3 cloves;
• cream - half a glass;
• chicken bouillon;
• salt, pepper and other spices to taste.

Step by step recipe:

Garlic should be added at the very end of the soup preparation.

1. Wash the potatoes under running water and peel. Peel the onion and garlic.
2. First you need to grind all the ingredients. The shape of the cut pieces does not matter, as they will then be processed using a blender.
3. If you want to end up decorating the soup with mushrooms, then cut them beautifully in advance.
4. Take a heavy-bottomed saucepan and heat the olive oil in it. Pour oil into a saucepan in the amount of two tablespoons.
5. When the oil has warmed up, you can send the onions that were previously chopped to it. The onion must be brought to transparency.
6. When the onion has sweated enough time, you can send chopped mushrooms to it. Let the onions and mushrooms simmer together for 5 to 6 minutes.
7. After this time, add garlic to the ingredients, mix everything well and leave to simmer for a few more minutes. The smell of garlic and mushrooms goes well with each other, awakening the appetite.
8. Next, we send previously finely chopped potatoes to our ingredients. Instead of potatoes, you can add cream mixed with starch. After adding the potatoes, let them soak in the oil for 3 minutes.
9. After this time, salt and pepper all the ingredients.You can add various seasonings to them at your discretion.
10. Then fill the vegetables and mushrooms with broth so that it covers them on top by 3-4 cm.
11. Bring the soup to a boil and then boil it for another 10 minutes.
12. After this time, remove the pan from the heat and let the soup steep for another 10 minutes.
13. At this time, you can fry mushrooms, which will serve as a decoration for our dish.
14. Use a blender to puree the prepared soup. Then pour half a glass of cream into the resulting mixture and mix everything well.
15. Put the pot on the fire again and bring the soup to a boil. After that, you can immediately turn it off.
16. When the soup is ready and poured into bowls, it can be garnished with mushrooms that were prepared earlier.

Oyster mushroom soup - 7 step-by-step recipes for making delicious mushroom soup

First courses are great for energizing in the middle of the day, warming in the winter season. Oyster mushroom soup - light in taste and quick to prepare. The broth turns out to be incredibly aromatic, and the added meat component will make the dish very satisfying.

Oyster mushroom soup with potatoes

A simple mushroom soup can be made with the following foods:

• 2 liters of water;
• 3 medium potatoes;
• 300 g oyster mushrooms;
• 1 small carrot and 1 onion;
• 1 table. l. oils;
• 30 g fresh parsley;
• 1 tea l. salt;
• ¼ tea. l. a mixture of ground peppers;
• 1 bay leaf;
• other spices as desired.

Instructions step by step:

1. Wash all vegetables. Put the water to warm immediately, adding salt and lavrushka to it.
2. Peel potatoes, carrots and onions. Cut the potatoes into small cubes, coarsely grate the carrots, and chop the onion as little as possible. Divide the mushrooms into pieces and chop randomly.
3. Send to boil potatoes.
4. Fry the carrots and onions until golden brown, then fry the mushroom pieces separately.
5. 15 minutes after adding the potato cubes, put the frying and mushrooms into the soup.
6. After 10 minutes add spices, stir well.
7. Rinse the herbs and chop finely. Add 5-7 minutes after laying out the mushrooms and frying. Boil for a few more minutes, then turn off and let it brew for a quarter of an hour.

Oyster mushroom soup with potatoes is recommended to be served with garlic croutons.

Cooking with noodles

• 2 liters of water;
• 2 medium potatoes;
• 100 g of fine vermicelli;
• 300 g oyster mushrooms;
• 1 small carrot;
• 1 small onion;
• a few sprigs of dill and parsley;
• salt and pepper to taste.

Soup preparation is similar to the first option:

1. Prepare vegetables in advance and bring the water to a boil.
2. Prepare the carrot and onion frying, lightly fry the mushroom pieces.
3. Boil potato cubes for a few minutes, then add mushrooms, frying and noodles. Cook for 10 minutes.
4. Add spices and salt to the broth, mix.
5. Add chopped herbs to the soup. Wait another 5-7 minutes and turn off the heat. Leave for a quarter of an hour under the lid.

With processed cheese

• 2 processed cheese with onions or mushrooms (you can have one, but the taste will be less intense);
• 3 potatoes;
• 1 onion and 1 carrot;
• a mixture of dill and parsley;
• 350 g ham;
• salt and spices to taste.

The description of the preparation is as follows:

1. Boil the potatoes, marking 10 minutes after adding the potato pieces.
2. Make sautéed carrots and onions.
3. Chop the pure mushrooms at random and put in the broth. You can add sautéing immediately. Add spices immediately. Boil for another 7-10 minutes.
4. Meanwhile, cut the ham into cubes and add to the broth. Only then add a little salt, tasting the soup - there is salt in the sausages, and this must be taken into account.
5. Finely grate the cheese directly into a saucepan and stir with a spoon. Boil for another 5 minutes and turn off.

If you wish, you can add some fresh herbs before serving.

Oyster mushroom puree soup

The puree soup differs only in the final processing. The basis is a classic recipe for mushroom soup with oyster mushrooms. Cooking differs only in that the finished dish must be poured into a blender and brought to a puree state.Then transfer back to the saucepan and simmer for 3-5 minutes.

Mushroom puree soup is best paired with homemade wheat croutons baked in the oven with garlic, Italian herbs and olive oil.

In a multicooker

On the basis of oyster mushrooms, a wonderful soup is obtained, cooked in a slow cooker.

It turns out to be very aromatic and rich in mushroom flavor:

• 2.5 liters of water;
• 3 medium potatoes;
• ½ stack. round grain rice;
• some carrots and onions;
• 1 tea l. salt and 1 tsp. l. mixture of spices "Universal".

Cooking in a multicooker is much easier than using a stove and a saucepan. To begin with, peel all vegetables and mushrooms, chop: larger potatoes and mushrooms, smaller onions and carrots.

Pour water into a bowl, add vegetables and mushrooms. Rinse the rice several times and transfer to a multicooker bowl. Season with salt and spices.

On the multicooker panel, select the "Soup" mode and set it for 45 minutes. Close the lid and leave to cook. When the timer gives a signal to open the lid, stir the contents and try for readiness - if the potatoes and cereals are boiled, you do not need to continue cooking. If the food is a little hard, extend the time by 10 minutes.

Mushroom soup with oyster mushrooms and barley

The soup can be prepared very quickly. It turns out to be light, simple, but tasty and nutritious. If you love barley, then it will become one of your favorite soups.

In addition, pearl barley is especially useful for children during the period of formation, it helps the growing body to fully develop.

Ingredients:

• oyster mushrooms - 200 g
• leeks - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• parsley - 1 bunch
• tarragon
• butter
• hot red pepper
• salt.

Preparation:

Rinse the barley several times, drain the water and add the cereal to the salted boiling broth.

Cook the barley until almost cooked.

Cut the mushrooms into plates and fry in butter. Season with salt and pepper.

Carrots and finely chop the onion and also fry in oil.

Add fried mushrooms and onions with carrots to the barley. Cook until the barley is fully cooked.

Chop the parsley and tarragon and send to the pan.

Pour into bowls.

Nutritious and healthy mushroom soups with a bright taste and amazing aroma will appeal to both adults and children. Be sure to try cooking! Bon Appetit!