Step-by-step recipe for making oyster mushroom soup. Oyster mushroom soup

17.10.2019

Step 1: prepare water and vegetables.

First of all, take a deep four-liter saucepan, pour the required amount of purified water into it, put it on medium heat and bring the liquid to a boil.

In the meantime, we begin to prepare the ingredients that will be needed for the soup. We cut off the rhizome from the oyster mushrooms, and peel the onions, carrots, potatoes and garlic.

We wash all the vegetables along with the parsley under cold running water.

Immediately cut the potatoes into medium cubes up to two centimeters in size. Place the slices in a bowl and add water until it completely covers it. Now the potatoes will not darken until ready to use.

Dry the rest of the vegetables with paper kitchen towels and shake off the greens. excess liquid. Then, one by one, place the ingredients on a cutting board and chop. Cut the onion into cubes up to one centimeter in size.

Grate the carrots on a medium or fine grater.

Cut the mushrooms into medium or large pieces free form.

Finely chop the greens and place the slices on deep plates.

Squeeze the garlic cloves into a small bowl using a garlic press. We also put it on the kitchen table vegetable oil, spices and salt.

Step 2: cook the potatoes.

After the liquid in the pan has boiled, transfer the chopped potatoes into it, after draining the water from them. Cook the vegetable until almost fully cooked for 15 - 16 minutes.

Step 3: fry and stew vegetables.

Let's not waste time. Let's start frying and stewing other vegetables. Place a frying pan over medium heat and pour a little vegetable oil into it, two tablespoons is enough.

When the oil is hot, add chopped onion and fry it 2 minutes stirring with a wooden kitchen spatula.

Then add chopped carrots to the pan and simmer them with onions until soft. It will take a couple more minutes.

When the vegetables become soft and covered with a light golden crust, add chopped mushrooms to them and simmer them together 5 minutes, stirring occasionally.

After the required time has passed, add the garlic to the pan. Mix all the ingredients of the vegetable dressing until smooth and simmer one minute and remove from the stove.

Step 4: cook the soup.

The vegetables were stewed and fried for a short time, about 10 minutes. Therefore, we finish cooking the potatoes for the allotted time.

Only after this add vegetable dressing, salt to taste, a mixture of peppers and a bay leaf into the pan.

Bring the soup to a boil and cook 5 – 7 minutes. Then add the required amount of cream to it.

Add chopped herbs and, if necessary, a little more spices and salt.

Bring the first hot dish to a boil again, turn off the stove, cover the pan with a lid and infuse the soup for at least 7 – 10 minutes.

After that, using a ladle, pour it into deep plates and serve it to the dinner table.

Step 5: Serve oyster mushroom soup.

Oyster mushroom soup is served hot for lunch. This dish can be complemented in several ways: sprinkle each serving of soup with fresh chopped herbs or cheese, and serve it with croutons and processed cheese dressing. Any of these options would be ideal. Enjoy delicious and simple food!
Bon appetit!

Instead of water, you can use vegetable or meat broth.

Vegetable oil can be replaced with butter.

Using the same method, you can prepare soup from any other fresh and edible mushrooms.

Very often, cream is replaced with sour cream or liquid processed cheese.

Instead of parsley, you can use dill or two types of herbs.

I recently discovered oyster mushrooms. It turns out that the soup made from them is in no way inferior in taste to the soup made from champignons. In terms of the amount of vitamins, oyster mushroom is similar to meat, and in terms of the content of amino acids and proteins, it is similar to vegetables. Despite low calorie content, this mushroom, even in small quantities, can satisfy hunger.

The recipe for making mushroom soup with oyster mushrooms is extremely simple and definitely deserves your attention.

Kitchen appliances and supplies: saucepan, frying pan, spoon, board, knife.

Ingredients

How to choose the right products

The legs of oyster mushrooms are tough and not as tasty as the caps; they contain fewer nutrients. Therefore, for soup, choose mushrooms with short stems. Young mushrooms have juicy, soft, white. If the cap is hard and fibrous, the mushroom is overgrown and when finished it will be tasteless, “rubbery.”

Did you know? Oyster mushrooms are stored in the refrigerator for no more than 5 days, at room temperature for a maximum of 6 hours.

Step-by-step preparation

Wash a kilogram of oyster mushrooms and cut off the stems where they grow together. We will not add these parts of the mushrooms to the soup, as they are tougher. But if you don’t have enough mushrooms, you can also chop them finely and use them.
Finely chop the cut off caps with part of the stems and place them in a saucepan with water (2-2.5 l).
Bring to a boil, be sure to skim off the foam.
Add 2 potatoes, cut into medium cubes. Salt to taste and cook for 15 minutes.
Onion, carrot and pickled cucumber finely chop (carrots can be grated) and fry in oil. This is necessary so that the vegetables give up all their fat-soluble vitamins and essential oils. And the sourness of the cucumber perfectly complements the taste of mushrooms.
Transfer vegetables to soup.
Add homemade noodles (100 g) to the soup and stir.
Add pepper, bay leaf, chopped garlic and cook for another 5-7 minutes.
The soup is ready!

Serving the dish

Mushroom soup can be served at both the Lenten and regular dinner tables. The soup with sour cream, sprinkled with herbs, is especially good. You can serve it with bread, croutons, crackers, pies with savory filling.

Video recipe for making oyster mushroom soup

In this video you will learn how to cook mushroom soup from oyster mushrooms, and you will also see many useful tips.

Secrets of delicious soup

You can use not only oyster mushrooms, but also other mushrooms - frozen, fresh, dried. These can be champignons and wild mushrooms. If you have frozen champignons already chopped, add them to the soup without defrosting. will cook even faster.
Dried mushrooms must first be soaked in cold water for several hours and then add to the soup along with the same water. It turns out very fragrant.
If you have a small amount of dried porcini mushrooms, but this is not enough for soup, grind them into powder. Add a tablespoon of the resulting powder to the soup as a mushroom seasoning. The taste will be amazing.
Homemade noodles can be replaced with store-bought ones. It will be great if you buy noodles made from durum wheat - they do not boil over and contain many useful substances.

Other cooking options

If you don't have any noodles at home, prepare -mushroom soup with barley-. For this, the cereal must first be boiled separately until half cooked. thanks to his delicate taste and uniform consistency will appeal to everyone, even children. I cook it often – it’s incredibly tasty!

I will be glad if you liked the recipe for my oyster mushroom soup. Write in the comments which mushrooms you think are ideal for soup. It will be interesting to know your opinion. Thank you for your attention, good luck and culinary victories!

Few people know how to make oyster mushroom soup. There are several options for preparing it. Every housewife who knows how to cook this dish has her own unique recipe.

Oyster mushrooms give the soup a unique and delicate aroma.

Step by step recipe

Let's start with the list of ingredients. For this recipe you will need:

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

Potatoes are one of the essential ingredients of mushroom soups.

Let's consider step by step recipe preparing mushroom soup with chicken broth.

You can actually use any broth. It can be either meat or chicken. It needs to be prepared in advance.
Now you can do the vegetables. First of all, let's start processing the potatoes. It must first be washed from dirt under running water and peeled. Then the potatoes need to be cut. It should not be cut very finely, but at the same time not very large, that is, medium in size. When you're done, place the chopped potatoes in water and move on to the next step.
Now let's take care of the mushrooms.

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

Excess water is not needed in the future soup. Place the pan on low heat and stir with a spatula so that the mushrooms do not burn. During frying, liquid will appear in the pan. While the water is evaporating from the mushrooms, you can start preparing the frying for the soup. Thus we move on to the fourth step.

The onion must be thinly sliced into half rings and fried in sunflower oil.

The first thing you need to do is carrots. It should also be washed, peeled and then grated on a coarse grater.
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 slices.
Let's return to mushrooms. How to determine what excess water Has it already evaporated? It should not be visible in the frying pan. Both the mushrooms and the pan itself should be dry. Next, add a small amount of olive oil to the pan with the mushrooms and fry the mushrooms in it. This must be done so that the mushrooms can impart their aroma and taste to the oil. There is no need to do any additional actions with mushrooms; there is no need to add salt and pepper. Mushrooms need to continue to fry in a frying pan until then. Until they are covered with a beautiful golden crust. But you also shouldn’t fry them too much.
By the time the mushrooms are ready, you need to send the potatoes into the boiling broth. At the same time, add mushrooms from the frying pan to the potatoes. Mix everything well and leave the soup to cook. In the meantime, move on to step eight.
Let's prepare the frying.

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

Therefore, you can add a little more olive oil to the pan. You can also use sunflower oil - it has no special significance. Next, you should add the previously chopped carrots and onions to the frying pan. The ingredients must be mixed well.

You can simmer the vegetables over low heat for a while, while stirring them. Despite the fact that the broth is salty, you can also add a little salt to taste. You can add black ground pepper in small quantities. Everything should be mixed well.

Carrots can be grated or cut into thin cubes.

When the mushrooms and potatoes are ready, and they should cook for about 10 - 15 minutes, you can put the frying in a pan with broth. In order to remove all the remaining onions and carrots from the pan, you can add a little broth to it and pour the remainder back into the pan. Mix everything well and leave the soup to simmer for 5 - 10 minutes, then turn off the gas and let the dish brew for a while. While boiling, the pan should be covered with a lid, but not completely, so that the steam has a chance to escape.
At the end of cooking, you can taste the soup. If you notice that there is not enough salt, you can add a little, but do not oversalt. You can add allspice. After this, mix everything well. Turn off the gas, cover the pan with a lid and let the dish sit for a while. After 10 minutes, you can serve the oyster mushroom soup.

This is how easy it is to make mushroom soup! With this detailed description Even a child can do it.

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Oyster mushroom soup

With this recipe you can prepare a very tasty soup. To do this you will need 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 broth;
salt, pepper and other spices to taste.

Step by step recipe:

Garlic must be added at the very end of cooking the soup.

Wash the potatoes under running water and peel. Peel the onions and garlic.
First you need to grind all the ingredients. The shape of the chopped pieces does not matter, since all this will then be processed using a blender.
If you ultimately want to decorate the puree soup with mushrooms, then cut them beautifully in advance.
Take a thick bottom pan and heat olive oil in it. Oil should be poured into the pan in the amount of two tablespoons.
When the oil is hot, you can add the onion that was previously chopped. The onion needs to be brought to transparency.
When the onion has been stewed for a sufficient amount of time, you can add chopped mushrooms to it. Leave the onions and mushrooms to simmer together for 5 - 6 minutes.
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 together, awakening your appetite.
Next, we add previously finely chopped potatoes to our ingredients. Instead of potatoes, you can add cream mixed with starch. Once you add the potatoes, let them soak in the oil for 3 minutes.
After this time, salt and pepper all the ingredients. You can add various seasonings to them at your discretion.
Then pour the broth over the vegetables and mushrooms so that it covers them by 3-4 cm.
Bring the soup to a boil and then simmer for another 10 minutes.
After this time, remove the pan from the heat and let the soup brew for another 10 minutes.
At this time, you can fry the mushrooms, which will serve as a decoration for our dish.
Using a blender, puree the prepared soup. Then pour half a glass of cream into the resulting mixture and mix everything thoroughly.
Place the pan back on the heat and bring the soup to a boil. After this you can turn it off immediately.
When the soup is ready and poured into bowls, it can be decorated with mushrooms that were prepared earlier.

Liquid dishes must be present in the daily menu: boiled food has a positive effect on the functioning of the body, allows the intestines to function properly, and provides energy reserves for the whole day. The only negative is the long cooking process. Indeed, borscht takes about 1.5 hours to cook, cabbage soup - about 2 hours, and they also need to brew. If you turn to a simple analogue - soups in mugs, bags - then you won’t last long on such food. Consequences in the form of gastritis will appear within a few weeks, and the pancreas will begin to rebel even earlier. Noodle soups quickly become boring, which means it’s time to turn our attention to the gifts of the forest, which many ignore for the simple reason of inability to prepare liquid dishes from them. It's time to calm down the inept cooks. Oyster mushroom soup is made within an hour and does not require academic knowledge or titanic labor. It's simple, fast, delicious.

Mushroom soups have been cooked for centuries. In Rus' they were the main hot stew, of course, after cabbage soup. Nowadays, similar foods are prescribed to those who are on a diet. Mushrooms help reduce cholesterol and maintain the required level of vitamins, trace elements, and minerals. Oyster mushrooms are a common, healthy, tasty mushroom. Thanks to greenhouse cultivation, it is available all year round. Well, if anyone finds a forest or steppe version of such mushrooms, he will be pleasantly surprised by their delicate taste and indescribable aroma.

Oyster mushroom soup takes about 40 minutes to cook, and a quick stew will take even less time. You will need vegetables, oyster mushrooms, several types of oil, and herbs. Let's prepare it like this:

Wash the oyster mushrooms, cut off the stems. We won’t use them, but under no circumstances should we throw away such a tasty ingredient. The legs can be finely chopped and used as a dressing for side dishes. Cut into thin slices;
Also cut the potatoes, put everything in a saucepan, add chopped parsley roots, celery, bay leaf. Add water and cook until potatoes are done;
make frying from onions, carrots. Fry everything in fragrant vegetable oil, add salt and sprinkle garlic on top;
Pour boiling water over several tomatoes and fry in olive oil. If there is no such valuable product, then it can be replaced creamy option, but not margarine;
add the fry to the broth, add salt, sprinkle with nutmeg, herbs, and butter.

How to prepare a more satisfying option, respectively, by adding cereals, pasta, and flavorings? Oyster mushroom soup, canned peas, a boiled egg emanates a summer mood, will surprise you with its delicate flavor, and will fill you up until lunch. Preparation will also take a little time:

Wash the package of oyster mushrooms and separate the stems. They should be cut thinner than the caps. Cut the tops of the mushrooms into slices.
Onions, carrots, caps are fried in vegetable oil until golden brown. When finished, sprinkle with dried dill and nutmeg: the spices will help preserve the mushroom aroma.
Place the legs, potatoes, parsley root in a saucepan and cook until tender.
Add canned peas at the very end, 5 - 6 minutes before the soup is completely ready.
Cut several boiled eggs into rings, put them together with peas, add vegetable dressing there.

Serve with light toast, croutons, and lean pancakes. It is recommended to take small oyster mushrooms: the soup will cook faster. If you cook using a multicooker, the process of cooking mushrooms will take 20 minutes. Pressure cooker will reduce it to 10 – 11 minutes. Mushrooms love greens. Young garlic shoots and dill are a generous handful of vitamins, which will not deteriorate the dish in any way, but, on the contrary, will only emphasize its taste, aroma, and give unforgettable freshness.

For meat lovers

Making soup is not a problem. The main thing is to achieve satiety, taste balance, and please your loved ones. The meat version will especially appeal to the male part of the population. Cooking will take a little longer:

Separate the chicken breast from the bones, remove the skin, cut into small slices, and cook over low heat. Skim off the foam, add salt and reduce heat. This way the broth will turn out clear, rich, and tender;
Chop the mushrooms and fry along with the vegetables. Grate the carrots on a coarse grater, send some to the chicken, fry some in vegetable oil;
At the end of cooking, pour in a few tablespoons of white wine and cover with a lid. The alcohol will disappear under the influence of high temperature, but the piquant, spicy aftertaste will remain;
remove the breast, fry in butter until golden brown with spices, salt, pepper;
Add potatoes and celery to the broth and boil until fully cooked. Add meat pieces, mushrooms, vegetables to the soup.

Serve with a spoonful of sour cream, herbs, and white bread. Chicken chowder refers to dietary dishes: minimum fat and calories, maximum nutritional value, vitamins.

Heavier types of meat also go well with oyster mushrooms. Meat-eaters and lovers of hearty food will appreciate it. Cut a small piece of the neck into layers, season with spices, bake in foil until crispy. Separate the caps from the stems, boil in salted water, add potatoes, roots, and peppers. Fry onions, carrots, tomatoes in vegetable oil. Grind the pork, add it to the mushrooms and potatoes, let it boil for 10 - 11 minutes, season it with frying, sprinkle with shoots of young garlic. Meat baked in foil will add piquancy and fat. The main thing is not to spoil the soup with too many spices. Mushrooms must dominate the stew, otherwise the soup will be called differently.

French variations

The French are considered the founders various dishes with a delicate, creamy texture. A mandatory flavoring addition is salted crackers. Oyster mushroom soup was no exception. Making creamy mushroom soup is easy:

Pour 550 g of oyster mushroom caps into a liter of water and cook for 20 - 25 minutes. Remove the mushrooms and add the chopped potatoes to the broth.
Onion, carrot, yellow sweet pepper fry in butter until golden brown.
Fry half the mushrooms along with the vegetables.
A second pan is needed to make the cream sauce. Fry a few tablespoons of flour until creamy. Stirring gently, add a glass of cream or low-fat sour cream, dilute with a piece of butter. Add salt.
Place the second part of the mushrooms into the resulting sauce and simmer for a few minutes.
Combine all ingredients, grind with a blender, turning the ingredients into a delicate mousse.
Send to low heat. The cream should darken and thicken. The only negative is that the mass can burn instantly; you need to constantly stir the boiling mousse.
Prepare garlic croutons. loaf white bread cut, dry in the oven, rub the cooled slices with garlic. Break into small pieces.
Sprinkle a bowl of prepared creamy soup with herbs, pieces of croutons, and add a spoonful of sour cream.

Cooking cream cheese soup from dried oyster mushrooms is also not difficult. You just need to get the base right. The soup recipe is:

Soak a package of dried mushrooms in salt water;
Boil the potatoes, mash them with a masher, turn them into liquid puree;
fry vegetables, cool;
Boil the mushrooms separately in a small amount of water. Do not pour out the resulting broth; it will be used to dilute the mousse;
Melt the butter in a separate frying pan and pour in a glass of low-fat cream. Boil a little, add the first half of the mushrooms;
Grate a block of Dutch cheese using a coarse grater and add to the sauce being prepared. Cook until cheese melts;
Grind the second part of the oyster mushrooms and vegetables with a blender. Add the mixture to the puree and stir. Boil the cheese sauce, pour into a common saucepan, add a few teaspoons processed cheese"Amber". Let simmer over low heat, remove and cool. Serve with croutons.

Two types of cheese will turn a simple soup with mushrooms (oyster mushrooms) into gourmet treat. The creamy texture with pieces of mushrooms and salty croutons will surely please everyone without exception. Those who prefer a more satisfying option can be advised to make this soup with chicken broth. A heavier type of meat will not be combined with cheese; duck meat is suitable for poultry.

There are many more recipes. There is only one principle, the rest is just a matter of imagination and skillful hands chef. Bon appetit!

If you have never cooked a dish that includes oyster mushrooms, start by preparing aromatic and delicious soup. Try it in different variations and get the maximum benefit. Learn how to make oyster mushroom soup using 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 nourishes 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 mycelium contains such microelements: iodine, iron, calcium, potassium; vitamins: PP, B, C, E, D and other substances. One of useful properties is to reduce the amount of cholesterol in the blood.

A rich dish is achieved by using mushroom stems to prepare broth. When the base is ready, they are thrown away, and the liquid is filled with caps, vegetables and spices are added to taste or in accordance with the recipe. You can boil mushroom stems with carrots, then the taste ready-made dish will be more enjoyable. The added carrots will also have to be discarded after receiving the broth.

The oyster mushroom caps are chopped with a knife and lightly fried, only then added to the pan. Vegetable oil is used for frying, but mushrooms can also be cooked in own juice. Not wanting to bother 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 obtain oyster mushroom soup, cooking recipes are selected individually. For one of the simplest recipes you will need fresh mushrooms, clean water, vegetables and various additives. Check out the detailed list of required products:

This soup turns out flavorful and rich. When serving, it can be decorated with wheat croutons or small crackers and chopped herbs. There is nothing complicated in this recipe for oyster mushroom soup; even those who do not have much cooking experience can cope with the task.

Useful properties of oyster mushrooms

Worth noting beneficial influence on the body in the form of restoration of blood vessels and 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 to prepare various dishes as a source of pure plant protein. The mushroom is only inconspicuous in appearance, it has a noble taste and pronounced aroma.

Oyster mushrooms contain substances that the human body needs, so 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 helps 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.