Step by step recipe for making oyster mushroom soup. Mushroom soup with oyster mushrooms - a fragrant dish for lunch at any time of the year

Oyster mushroom soup is a popular and tasty dish. You can cook them with anything: poultry, vegetables or noodles. And in the end, any meal will be eaten in no time!

Oyster mushroom soup is a popular and tasty dish.

Before you start cooking, mushrooms must be processed under certain conditions. So you will not only neutralize the product, but also be able to save most of the nutrients that are contained in oyster mushrooms.

The product is practically not collected, it is grown everywhere in greenhouse conditions, and then sold in markets and stores. This greatly simplifies the extraction process (no need to go to the forest and spend a day picking), but increases the likelihood of acquiring low-quality mushrooms, therefore You should not relax even when choosing from a trusted supplier.

1. Oyster mushrooms should not smell unpleasant and sharp. If such an aroma is present, then the “forest bread” was stored in unfavorable conditions.
2. The presence of yellow spots and cracks indicates that the mushroom is a little old. This is also indicated by a too long leg.
3. Remember that mushrooms should not be left outdoors for more than 4-6 hours, and in the refrigerator, the shelf life increases to 5 days. It is better to cook the product faster, so the food will come out tastier and better.

The presence of a high content of chitin implies mandatory heat treatment, so a dish of raw oyster mushrooms is not eaten. They should not be used by people with diseased kidneys, cardiovascular diseases and those who are under the age of twelve.

How to cook vegetable soup with oyster mushrooms (video)

A simple recipe for oyster mushroom soup with potatoes

This first course consists of almost nothing but vegetables, so it will appeal to those who are on a diet or do not eat food of animal origin. You can exclude some ingredients or add according to your taste.

What do you need:

• Oyster mushrooms - 350-400 gr.;
• potatoes - 4 small tubers;
• Bulgarian pepper - 1 piece;
• onion - 1 piece;
• cheese of soft varieties - 50-100 gr.;
• vegetable oil - 1-2 tbsp.
• boiling water - 1.5 - 2 liters;
• salt, bay leaf, spices - to taste.

soup recipe

1. The onion is cut into small cubes. Mushrooms are also crushed in any form.
2. They are fried in a hot pan with vegetable oil. Do not keep food for a long time, 5-7 minutes will be enough. Leave them to cool outdoors.
3. Peel the potatoes, cut them into slices about 1 cm long. Rinse the vegetable and throw it into the pan.
4. Add boiling water prepared in advance to the dishes. Turn on the fire. This method will help to reveal the best taste of the vegetable and cook faster to the desired consistency.
5. Taste the potatoes for doneness. Frying mushrooms and onions should be turned on when the product is almost cooked. Then toss in the diced bell peppers.
6. Grate cheese and add to boiling water. Stir vigorously for the first five minutes.
7. Salt the dish, add spices. Reduce the heat to the very minimum, after 10 minutes the soup will be ready.

Sour cream will give a more delicate taste, but the soup is wonderful without it.

Mushroom soup with oyster mushrooms and potatoes

How to cook delicious oyster mushroom soup with noodles

Mushrooms and noodles is a fairly typical combination, but it still remains a winning one. Especially good food is obtained with homemade vermicelli, but you can also use purchased

What do you need:

• Chicken broth - 1 liter;
• mushrooms - 300 gr.;
• 100 gr. noodles;
• butter - 1 tbsp;
• onions, carrots - 1 each;
• parsley - 30 gr.;
• salt, spices - to taste.

Recipe:

1. Chopped onions, grated carrots are boiled for 10 minutes in chicken broth.
2. Washed chopped mushrooms are added to vegetables and cooked for another 15 minutes.
3. The noodles are cooked separately. Be sure to salt it during cooking, then fold it into a sieve.
4. The noodles are added to the broth, after which the fire is immediately turned off. The soup is salted, peppered and garnished with herbs.

This is an easy first meal, perfect for a summer lunch, as it does not leave a heaviness in the stomach.

Oyster mushroom soup with noodles

Delicious diet soup with oyster mushrooms and chicken

This dish is very popular in France. Therefore, it is advisable to acquire special seasonings consisting of herbs, which are often used by chefs in Parisian restaurants.

But this is not a necessary condition. If you have such an opportunity, then be sure to use it. But even without unusual seasonings, the food will come out very tasty!

You will need:

• Potatoes - 300 gr.;
• oyster mushrooms - 200 gr.;
• chicken fillet - 200 gr.;
• vegetable oil - 1 tbsp;
• onions and carrots - 1 each;
• Provence herbs - 2 tablespoons;
• salt - to taste.

Cooking method:

1. The meat is washed, boiled in cool water for 5-7 minutes to boil out dirt and harmful substances.
2. Cut it into large pieces in the form of straws. put in a saucepan and pour 2 liters of water.
3. While the water is boiling, peel the potatoes. Grind it (any shape will do). Immediately throw it into the pot with the meat.
4. The dirty foam formed during cooking should be regularly removed with a slotted spoon.
5. Prepare vegetables. Grate (carrot) and chop (onion) vegetables.
6. Fry food with mushrooms. Cut oyster mushrooms into small pieces before frying. Use oil.
7. If the potatoes are almost completely soft, then it is time for frying. Add it to the pot.
8. Salt and pepper the broth.

The meal comes out light, but very satisfying.

How to cook oyster mushroom soup in a hurry (video)

How to cook chicken soup with oyster mushrooms in a slow cooker

Almost every housewife has a multicooker. This appliance makes life much easier by doing most of the cooking yourself. With him, you do not need to constantly watch the dish, but simply turn on the timer and go about your business.

This recipe is quite simple and ordinary. But the cooking method and one ingredient make it extraordinary!

What do you need:

• Water - 1 l.;
• cream - 800 ml;
• mushrooms - 250 gr.;
• potatoes, carrots, onions - 1 pc.;
• olive oil - 1-3 tablespoons;
• flour - 1 tbsp;
• salt, pepper, herbs - to taste.

Step by step recipe:

1. Olive oil is poured into the multicooker bowl for frying chopped vegetables.
2. Grate the carrots on a coarse grater, cut the onion and potatoes into cubes.
3. Cook food for 20 minutes in the "Baking" mode.
4. Soak chopped and washed mushrooms for 20 minutes in cold water.
5. Dry them lightly with a towel.
6. Add oyster mushrooms to vegetables. In the same mode, fry the food for another 15 minutes.
7. Pour cream and milk, pepper and salt the dish. Another 25 minutes of "Steaming" - and the dish is ready.
8. Sprinkle the soup with herbs.

Try this recipe, you will definitely like the delicate creamy taste and aroma.

Chicken soup with oyster mushrooms in a slow cooker

Recipe for hearty oyster mushroom soup with melted cheese

How many people like mushrooms with cheese? Plenty, so your whole family will love this dish.

Ingredients:

• Mushrooms - 300-350 gr.;
• processed cheese - 200 gr.;
• potatoes - 100-120 gr.;
• carrots and onions - 1 each;
• vegetable oil - 2-3 tablespoons;
• salt and fresh dill - to taste.

How to do:

1. Chopped onions and carrots are fried for 5-7 minutes in vegetable oil.
2. After that, chopped oyster mushrooms are added to them.
3. Sliced ​​potatoes are lowered to boil in 2 liters. water. Salt the vegetable a little.
4. When it becomes soft, add fried mushrooms and vegetables. The soup is salted again.
5. Processed cheese is rubbed on a coarse grater. It is dipped in water 10 minutes before readiness.
6. The dish is stirred for 3-4 minutes so that the cheese does not stick together into a giant lump.
7. Then sprinkle with dill and hold the remaining 6-7 minutes.

Be careful with salt! By adding cheese at the end, you can overdo it.

Mushroom soup with oyster mushrooms with melted cheese

Cream soup of oyster mushrooms with cream

This recipe is interesting in that you yourself determine how many components to add. But go by the basics.

Required:

• Mushrooms - 500 gr.;
• cream (15-20%) - 250 ml;
• potatoes - 100-150 gr.;
• butter - 50 gr.;
• onion - 1 piece;
• salt, herbs - to taste.

How to cook:

1. Boiled mushrooms (do not pour out the water!) are fried with onions in butter.
2. Potatoes are boiled until cooked in mushroom broth and pushed aside.
3. Oyster mushrooms with vegetables are added to the puree.
4. The mixture is crushed with a blender.
5. Cream pours in.
6. Products are mixed with a blender.
7. If the soup is thick, add more broth as needed.
8. Salt and herbs are added.

Oyster mushroom soup with smoked meat (video)

Despite the similarities, the dishes are different. Try them. Enjoy your meal!

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Soup with oyster mushrooms has proven itself as a simple and affordable diet dish. It will saturate, but will not add extra calories to your diet. In addition, these mushrooms are very useful in their composition - in addition to vegetable protein, they contain the necessary chemical elements (potassium, calcium, iron, iodine) and a complex of vitamins.

A full-fledged oyster mushroom soup can be prepared only from fresh mushrooms - this is an indispensable condition, since outdated oyster mushrooms have lost their taste and aroma. White specimens with a yellow tint will not work either. If you use frozen oyster mushrooms, then you must remember that they noticeably decrease in volume during cooking.

We offer several options for delicious recipes for mushroom soups with oyster mushrooms.

• Potato - 200 g
• Mushrooms - 200 g
• Onion - 1 pc.
• Low fat cream - 1 cup
• Butter - 1 tbsp. spoon
• Bay leaf, spicy herbs, pepper, salt

Cooking:

Rinse the oyster mushrooms carefully and carefully, separate the fused 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 it at the final stage. (This is a universal rule for making oyster mushroom soups). Chop caps and stems of mushrooms.

Boil potatoes, previously 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 2. Chicken oyster mushroom soup

Chicken broth is highly digestible, can be eaten in the afternoon, as a late lunch, and is guaranteed to be delicious. Indeed, many believe that it is simply impossible to spoil chicken soup if the meat is not old and fresh. In addition, the aroma and taste of chicken broth and mushroom broth perfectly complement and enhance each other.

Prepare the necessary products:

• Chicken fillet - 500
• Oyster mushrooms - 250 g
• Boiled buckwheat - 150 g
• Potato - 400 g
• Carrot - 1 pc.
• Vegetable oil - 3 tbsp. spoons
• Parsley, dill, salt

Cooking:

Chicken fillet is cooked for at least 40 minutes, after which it is necessary to remove it from the pan and finely chop. Strain the broth. The chopped onion is sautéed in vegetable oil, grated carrots are added, a small amount of water is poured in and stewed for about five minutes. Then you need to add mushrooms and cook for another 10 minutes. Bring the broth to a boil, put chicken meat, diced potatoes, stewed vegetables with mushrooms into it, and after 5-7 minutes - as soon as the potatoes are ready - add buckwheat and pepper boiled in advance. Cook for 2 more minutes. Pouring on plates, do not forget about sour cream and herbs.

Recipe 3. Another version of soup with chicken, oyster mushrooms and tomato puree

Prepare the necessary products:

• Chicken broth -1, 5 l
• Oyster mushrooms - 400 g
• Bulb - 2 pcs.
• Small vermicelli - 2 tbsp. spoons
• Carrot - 1 pc.
• Tomato puree - 6 tbsp. spoons
• Salt, pepper, dill and parsley

Cooking:

Cut onion, mushrooms and boiled chicken fillet. Chop carrots into small pieces or strips. Put mushrooms and vegetables in the broth and boil as much as needed until they are completely soft. Then add tomato puree and chopped chicken fillet to the soup. Cook for another 5-6 minutes, pepper, salt, add vermicelli and cook for another minute or two. The dish can be considered finally ready after it has been infused for 10 minutes. Pour into bowls and sprinkle with finely chopped herbs on top. A spoonful of sour cream will not be superfluous.

This original soup should end up quite thick, creamy and have a bright red color.

Recipe 4. Oyster mushroom and processed cheese soup

Prepare the necessary products:

• Mushrooms - 250 g
• Carrot - 1 pc.
• Processed cheese -2 pcs.
• 1 bulb
• Vegetable oil - 2 tbsp. spoons
• 1 garlic clove
• Greens, pepper. Salt

Cooking:

Put the potatoes cut into strips in boiling water, saute mushrooms with onions in vegetable oil. Processed cheeses - namely cheeses, and in no case a cheese product - chop with a coarse grater or knife, pour boiling water over and stir so that they acquire a uniform consistency. Once the potatoes are cooked, add the processed vegetables and cheese mass. Cook for another 2-3 minutes along with crushed garlic. The dish is ready, it remains to decorate it with herbs.

Recipe 5. Variant of mushroom cream soup with cheese and oyster mushrooms

The composition of the necessary products:

• Meat or chicken broth - 1.5 l
• Oyster mushrooms - 250 g
• Hard cheese and processed cheese - 200 g
• Potatoes - 2-3 pcs.
• Carrot - 1 pc.
• garlic clove, herbs

Cooking:

Potatoes, carrots and mushrooms are crushed and boiled in broth. Finely chopped cheeses are added, which must be mixed well with a whisk so that they completely dissolve in the liquid. Then cook for another 5-6 minutes until the potatoes are fully cooked and add the crushed garlic. Load the finished soup into a blender and grind.

Such a soup just begs to be decorated with garlic-grated croutons specially prepared in the oven.

Recipe 6. Oyster mushroom soup with noodles

The composition of the necessary products:

• Oyster mushrooms - 400 g
• 2 carrots
• 1 large onion
• 1 medium parsley root
• Celery root - 100 g
• half a pickled cucumber
• 3-4 potatoes
• Butter -3 tbsp. spoons
• Noodles - 100-200 g at your discretion
• bunch of dill

Cooking:

The originality of this recipe lies in the fact that well-washed oyster mushroom legs, along with peeled carrots, white roots - parsley and celery, should be cooked in 2.5 liters of water over the lowest heat, almost simmer. How long it can take - at least an hour until the vegetables soften. Then they are taken out of the broth, and potatoes are placed there, cut into small bars and chopped oyster mushroom caps. After 5 minutes the noodles are added.

A mushroom ingredient can be the basis of a delicious, hearty, healthy soup. The most accessible mushrooms are oyster mushrooms. They are grown on an industrial scale, so they are always fresh and relatively inexpensive. The taste of these mushrooms is delicate, and they cook very quickly. Mushrooms are especially useful for vegetarians, as they contain essential amino acids, almost identical to meat ones.

How to choose oyster mushrooms for soup

When choosing mushrooms for soup, pay attention to the smell, it should be weak, damp. A putrid smell indicates the spoilage of the product. Outwardly, oyster mushrooms should be light, with a cut leg. Dark rusty spots indicate that the mushrooms have been lying for a long time. To the touch, they should be elastic, soft, perhaps slightly moist. Cracks in the cap indicate the dryness of the product, which means that a high-quality broth for the broth will not work. Mushrooms can be stored in the refrigerator for no more than 5 days.

oyster mushroom soup recipe

Mushroom soup from oyster mushrooms at all times provided a wide field for taste experiments. The basic rule of hot soups is the presence of a product that gives fat. In this case, they are oyster mushrooms themselves, they enrich the broth with a sweetish aftertaste. Seasonings will help to make the soup more interesting, fresh herbs go well with oyster mushrooms, especially parsley. Before cooking, rinse the mushrooms with running water and pour over with boiling water.

• Time: 35 minutes.
• Servings Per Container: 5.
• Calorie content of the dish: 930 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.

This is the easiest, classic recipe for oyster mushroom broth. It turns out saturated, but does not leave a feeling of heaviness in the stomach. The dish can be attributed to a vegan, lean, diet menu. This mushroom soup made from oyster mushrooms has a dark color, a strong aroma. If desired, you can add more potatoes than in the recipe. This will make the dish even more satisfying. It is recommended to serve the soup with rye croutons.

Ingredients:

• oyster mushrooms - 300 g;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 50 ml;
• provencal herbs - 15 g;
• fresh parsley - 10 g.

Cooking method:

1. Cut potatoes and boil in salted water.
2. Grate the carrots and add half to the potatoes.
3. Wash the mushrooms, cut in half. Cut the first half into large pieces and send to the potatoes, chop the second and set aside.
4. After heating the oil in a frying pan, fry the finely chopped onion and half of the grated carrot.
5. When the onion turns golden, add the previously chopped mushrooms to it and lightly salt. Fry until they are browned.
6. When the potatoes are cooked, send the roast to the pan. Let it boil.
7. Add the Provence herbs and let it brew for 5-10 minutes.
8. Sprinkle the mushroom broth with oyster mushrooms with parsley when serving.

Soup with oyster mushrooms and chicken

• Time: 50 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 600 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: accessible for beginners.

This variation of the recipe is very satisfying, good for winter dinners. Thick, nutritious broth, meat and mushroom proteins are perfect for athletes, teenagers, whose body is in the process of rapid growth. Mushroom soup of oyster mushrooms and poultry will leave a feeling of a full stomach for a long time, without causing drowsiness and a feeling of overeating, if limited to one serving.

Ingredients:

• chicken fillet - 100 g;
• oyster mushrooms - 250 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• celery - 5 g;
• leek - 10 g;
• parsley - 15 g.

Cooking method:

1. Boil the fillet, peeled onion in salted water until cooked, removing the foam.
2. Remove the meat, cool, cut into small pieces.
3. Throw away the bulb.
4. First, send diced potatoes to the broth, and after 15 minutes, mushrooms chopped into large pieces.
5. After 10 minutes, return the meat to the pan.
6. Cook for 15 minutes.
7. Serve sprinkled with fresh parsley, celery and leeks.

with noodles

• Time: 40 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 1085 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: accessible for beginners.

If you want to make a simple but interesting mushroom soup with oyster mushrooms, add noodles to it. It can be both purchased and cooked at home, egg is especially good. It is better to choose thin and long types. For piquancy, boiled chicken eggs will be used in the recipe. They will improve the taste, texture of the dish, but you can cook without them.

Ingredients:

• noodles - 50 g;
• oyster mushrooms - 250 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• eggs - 2 pcs.;
• parsley - 50 g;
• green onions - 10 g;
• tomato paste - 30 g;
• corn oil - 60 ml.

Cooking method:

1. Cut potatoes into strips, send to boil in salted water.
2. Chop the onion and lightly fry in corn oil, add tomato paste.
3. Mushrooms cut, send to the onion, a little salt, fry until browned.
4. When the potatoes are cooked, add mushroom fried, noodles to the pan, mix and cook until boiling.
5. Then turn off the fire, and leave the dish under a closed lid for 5 minutes.
6. Hard boil eggs, peel and cut in half.
7. Separate the yolks, grate, chop the whites. Add these ingredients to the soup.
8. Serve with parsley and chopped green onions.

With white wine

• Time: 40 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 1300 kcal.
• Purpose: dinner.
• Cuisine: French.
• Difficulty: accessible for beginners.

The preparation of this tender soup has a couple of simple, but subtle moments. The result should be a delicious aromatic spicy dish. This version of the first is suitable for a festive table, and for a romantic dinner. The spices suggested in the recipe are optimal, but other spices can be added depending on personal preference.

Ingredients:

• oyster mushrooms - 400 g;
• chicken broth - 1.5 l;
• butter - 100 g;
• onions - 2 pcs.;
• dry white wine - 80 ml;
• flour - 50 g;
• nutmeg - 3 g;
• paprika - 3 g;
• dried dill - 10 g;
• dried cilantro - 5 g;
• ginger - 3 g;

Cooking method:

1. Chop the onion and sauté, heating 50 g of butter in a frying pan.
2. Mushrooms cut into thin, but large pieces, send to the onion, add salt.
3. Bring the broth to a boil, pour out two ladles, and then add the wine.
4. Send the fried mushrooms to the broth.
5. Heat the remaining butter in a frying pan, pour in the broth.
6. Add flour, paprika, dill, cilantro, ginger, nutmeg.
7. Mix everything thoroughly so that there are no lumps, and keep on fire until the sauce thickens slightly.
8. Pour the sauce into a saucepan, bring to a boil, then turn off, let stand for 15 minutes.
9. Serve the dish preferably with sour cream.

• Time: 40 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 930 kcal.
• Purpose: lunch, dinner.
• Cuisine: modern Russian.
• Difficulty: accessible for beginners.

The mild taste of mushroom soup with melted cheese will be remembered for a long time. The broth is white with a pale yellow tint (as in the photo below), it does not leave heaviness or other unpleasant sensations in the stomach. So that the soup does not exfoliate, use only high-quality cheese. Optionally, you can serve the dish with garlic croutons.

Ingredients:

• oyster mushrooms - 300 g;
• processed cheese - 2 pcs.;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• vegetable oil - 50 ml:
• parsley - 5 g.

Cooking method:

1. Cut the potatoes into cubes and throw in boiling water, salt.
2. Pass the chopped onion with grated carrots.
3. Cut the mushrooms, add to the pan, salt.
4. Send the mushroom fry to the pan.
5. Cut the processed cheese into thin slices, gradually pour into the broth, stirring constantly so that they do not stick together.
6. Cook until all the cheese has melted.
7. After that, let the dish stand under the closed lid for 5 minutes.
8. Garnish with a sprig of parsley when serving.

In a slow cooker

• Time: 50 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 990 kcal.
• Purpose: lunch, dinner.
• Difficulty: accessible for beginners.

If you don't have time to stand at the stove making mushroom soup, use this slow cooker recipe. You just need to prepare the ingredients and choose the right mode. The option of a dish from a multicooker will turn out no worse than cooked in the usual way. It will retain more useful properties.

Ingredients:

• oyster mushrooms - 200 g;
• rice - 30 g;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 50 ml;
• young garlic - 5 g;
• vegetable oil - 50 ml.

Cooking method:

1. Pour oil into the bottom of the multicooker bowl, put chopped onions, grated carrots.
2. Select the "baking" or "frying" mode.
3. After 3 minutes, add chopped mushrooms and crushed garlic.
4. After 5 minutes, add rice, hold it for 5-7 minutes. Turn off the mode.
5. Pour in water, salt.
6. Cut the potatoes into strips, add to the bowl, mix, close the lid.
7. Select a mode. “Soup”, “stewing”, “multi-mode” will do, and the time is 30 minutes.
8. Drizzle with a dollop of sour cream when serving, or you can use low fat cream.

Soup puree with cauliflower

• Time: 50 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 1800 kcal.
• Purpose: lunch, dinner.
• Cuisine: modern European.
• Difficulty: accessible for beginners.

Creamy soups have gained extraordinary popularity in recent years. By preparing them, you can please your relatives and try something new, developing your culinary art. Especially the dish will help those who have long tried to feed the child with healthy cauliflower. In this recipe, it will be invisible externally, and the taste of mushrooms and milk will make the broth tender, pleasant.

Ingredients:

• oyster mushrooms - 200 g;
• potatoes - 5 pcs.;
• cauliflower - 300 g;
• butter - 100 g;
• milk - 0.8 l.

Cooking method:

1. Peel potatoes and cabbage, boil in salted water.
2. Separate 1-3 cabbage florets, cut and set aside.

If you have never cooked dishes that include oyster mushrooms, start by making a fragrant and tasty soup. Try it in different variations and get the most out of it. Learn how to cook oyster mushroom soup with a simple recipe, what are its benefits and harms.

Rules for making oyster mushroom soup

The delicate and rich taste of this dish will make you want to cook it more than once. Like any soup to which mushrooms are added, this dish perfectly saturates the body. At the same time, the calorie content is low.

It is known that oyster mushroom contains a large amount of vegetable protein. Besides, the fungus contains such trace elements: iodine, iron, calcium, potassium; vitamins: PP, B, C, E, D and other substances. One of the benefits is to reduce the amount of cholesterol in the blood.

Getting a rich dish is achieved by using the legs of mushrooms to prepare the broth. When the base is ready, they are thrown away, and the liquid is seasoned with hats, vegetables and spices are added to taste or in accordance with the recipe. You can boil the legs of mushrooms with carrots then the taste of the finished dish will be more pleasant. The added carrots will also have to be thrown away after getting the broth.

The caps of oyster mushrooms are crushed with a knife and lightly fried, only after that they are added to the pan. Vegetable oil is used for frying, but you can also cook mushrooms in your own juice. If you do not want to mess with the legs, you can replace them with chicken or other meat. Then your soup will be cooked in meat broth with the addition of mushroom caps.

Soup preparation method

To get oyster mushroom soup, cooking recipes are selected individually. For one of the simplest recipes, you will need fresh mushrooms, pure water, vegetables and various additives. Check out the detailed list of required products:

This soup is rich and flavorful. When serving, you can decorate it with wheat croutons or small crackers and chopped herbs. There is nothing complicated in this recipe for oyster mushroom soup; even someone who does not have much experience in cooking will cope with the task.

Useful properties of oyster mushrooms

It is worth noting the beneficial effect on the body in the form of restoration of blood vessels and the removal of bad cholesterol. Oyster mushrooms are also useful for pregnant women, because they contain nicotinic acid, which has a beneficial effect on the mammary glands. Vegetarians can also use them for cooking various dishes as a source of pure vegetable protein. The mushroom is only outwardly inconspicuous, it has a noble taste and pronounced aroma.

The composition of oyster mushrooms includes substances that the human body needs, therefore mushroom soup from oyster mushrooms will help saturate the body with proteins, fats, carbohydrates, mineral salts, and vitamins. Despite the low calorie content of the dish, even a small amount of it helps to satisfy hunger for a long time. The content of amino acids and vegetable protein is approximately the same as in vegetable crops, but there are much more carbohydrates and fats in mushrooms.

Adherents of a vegetarian diet are aware that mushrooms may well replace meat, and when oyster mushrooms are mentioned, this version is 100% justified. They are tasty, inexpensive and extremely beneficial for our body. They are used to prepare the first and second courses, which are distinguished by their exquisite aroma and incomparable taste.

Oyster mushrooms are bred on an industrial scale and delivered to stores quite fresh. Despite artificial cultivation, mushrooms have a whole range of useful properties. Experts assure that their regular consumption can prevent (stop) the development of malignant tumors and all thanks to the content of pervorin (a rare enzyme) in their composition.

In addition, they are rich in a whole range of vitamins, minerals and trace elements. With all the advantages, this mushroom is also dietary. There are only 38 kcal per 100 g of product. They make excellent fillings for pies, salads, roasts, sauces and soups. Today, dear readers, we will try to cook hearty and fragrant oyster mushroom soup with the addition of various ingredients.

First recipe: with potatoes and mushrooms

When choosing mushrooms, pay attention to the date of manufacture, appearance and smell. Feel free to smell and feel the product. Manufacturers most often pack it in cling film so that the mushrooms do not deteriorate. Unscrupulous sellers sometimes interrupt dates and sell low-quality, long-expired products that pose a health hazard. Be carefull!

To cook from oyster mushrooms, you need to buy the following set of ingredients: potatoes (five pieces - small), onions, one carrot, mushrooms (three hundred grams), sour cream (a couple of spoons), a piece of butter, a drop of vegetable oil, celery, a bunch of dill and parsley.

Let's prepare our products first. We grate the carrots, cut the potatoes into thin strips (not essential), chop the onion, parsley and celery. Throw potatoes, celery and parsley into boiling water (three liters). Saute onions with carrots in butter and vegetable oil.

After the vegetables in the pan acquire a golden hue, put sliced ​​\u200b\u200bmushrooms on them and fry a little. Then transfer this mass to a pan with potatoes and boil for five minutes. When serving, do not forget to season the oyster mushroom soup with sour cream and sprinkle with dill. A chic dish that impresses with amazing taste.

Second recipe: with white wine and yolks

Components: fresh mushrooms (five hundred grams), butter (a piece), a clove of garlic, onion, tomato paste (two spoons), three egg yolks, white wine (one hundred grams), cheese (one hundred grams), a bunch of parsley.

Cooking mushroom soup

Wash and cut oyster mushrooms. Chop the onion, finely chop the garlic. Pour vegetable oil into a saucepan and put a piece of butter, fry onions in this mixture. A little later, add mushrooms and garlic - stew food.

After a few minutes, pour in the wine, a little water and put the tomato paste. Add spices at your discretion - boil for 15 minutes. In a separate container, beat the raw yolks, add grated cheese and chopped parsley to them. Pour in a thin stream into the pot with soup and cook for 5 minutes. Serve with crackers or black bread.

Third recipe: with melted cheese

The next option will be with the dish has a delicate taste and exquisite aroma. It is very satisfying, despite the simple ingredients. Ready in just 20 minutes.

The composition of the soup includes: fresh mushrooms (two hundred grams), processed cheese (two hundred grams), potatoes (three pieces), one stalk of leeks, green onions, dill, garlic, a liter of broth or purified water.

Cut the peeled potatoes and put to boil. Saute the chopped leek and then add the soup with vegetables, you are probably well aware, so we will not explain how long it takes to boil potatoes and sauté onions.

Add the grated cheese to the potatoes - do not forget to stir until it is completely melted. Then put fried mushrooms with onions and chopped dill there. Let it boil a little, serve hot.

Fourth recipe: with mushrooms and noodles

From oyster mushrooms - this is the first dish. It is nutritious, satisfying and quickly saturates the body. Nobody will be left hungry.

Product set: three hundred grams of fresh oyster mushrooms, noodles (three large spoons), carrots, onions, bell peppers, parsley, dill, a liter of water, black pepper, salt.

Chop the onion, throw it into the pan, fry until golden brown, and then put the grated carrots. Bring water to a boil, add salt and put noodles in it - cook for 5 minutes. Then drain the water and set aside.

Pour water into a clean saucepan, let it boil, put the fried vegetables with chopped mushrooms. We leave it on the fire for 10 minutes, after which we lower the boiled noodles, some greens and pepper, cut into thin strips. Bon appetit!

Fifth recipe: oyster mushroom soup with cauliflower

Ingredients: onions, potatoes (half a kilogram), three cloves of garlic, fresh mushrooms (three hundred grams), cauliflower (head), butter (50 g), salt, herbs (cilantro, dill), milk (four glasses).

At the bottom of the pan, put cabbage divided into inflorescences and chopped potatoes - pour water and put on the stove. Remove the boiled products from the water, set aside a few cauliflower inflorescences, put the rest of the vegetables in a clean cup. Saute onions with mushrooms and garlic. Postpone a bit too.

Boil the milk, put the mushrooms fried with onions and garlic, butter and a little salt in it, beat with a mixer until thick. Dip the reserved oyster mushrooms and cabbage into this consistency, then boil everything for three minutes. Sprinkle with chopped herbs when serving. The most delicate of oyster mushrooms will diversify your menu and bring incredible pleasure.

Sixth recipe: in English

Ingredients of the dish: oyster mushrooms (four hundred grams), 1.5 liters of chicken broth, spices to taste, carrots and onions.

For sauce: butter (three large spoons), four eggs, flour (three tablespoons), half a liter of cream.

In this recipe, only oyster mushroom caps are used, as they are more tender and fleshy. They need to be cut into strips and fried in a pan with onions and carrots until caramelized. Put the products into the boiling broth and cook for about 20 minutes.

Making sauce: Add softened butter to the cream. In another bowl, beat the eggs and pour in the cream. Lightly heat over a fire and add flour in a thin stream, stirring constantly. If lumps form during this process, then the mixture must be filtered. Pour the sauce into the broth and cook for 7 minutes. Serve sprinkled with oyster mushroom soup with herbs and croutons.