Oyster mushroom soup - 10 recipes with noodles, processed cheese, potatoes or cream

Feeding your family quickly, satisfyingly and tasty is not at all difficult if you know the recipes for making mushroom soup with oyster mushrooms. First courses are relevant here not only in the cold winter; soups are an indispensable part of any lunch. Our people are accustomed to the fact that there will always be a plate of aromatic, appetizingly steaming stew on the table. Oyster mushroom soup meets all these requirements.

Housewives are also happy, because soups are prepared quickly, simply, without straining the family budget. In winter we often prepare first courses from champignons ; in summer we use gifts from the forest - chanterelles . Oyster mushrooms are undeservedly ignored, although they are also rich in protein and beneficial microelements. They go wonderfully with the usual ingredients for soups - potatoes, chicken, noodles, various cereals and even cheese. It is impossible to spoil the food made from them, we were convinced of this when we pickled mushrooms .

How to make oyster mushroom soup

Oyster mushrooms sold in supermarkets are mushrooms that are grown artificially. They are absolutely safe, it is impossible to get poisoned by them. Preparing oyster mushrooms is not a difficult task. The mushrooms are simply washed, then cut into pieces and dipped into the broth. If desired, the mushrooms can be pre-fried.

As a rule, fresh oyster mushrooms are sold in stores. Try to choose young mushrooms that are not too large; they are more aromatic and tasty. Purchased fresh oyster mushrooms can be stored in the refrigerator for no more than three days. If you do not have time to use mushrooms, it is better to freeze them.

Advice! The presence of yellow spots on the caps of oyster mushrooms is a sign that the mushrooms are not fresh; it is better not to buy them.

You can make vegetarian soups from oyster mushrooms; they turn out very tasty. More satisfying first course options are prepared with meat or poultry broth.

How to choose oyster mushrooms for soup

When choosing mushrooms for soup, pay attention to the smell; it should be weak and damp. A putrid odor indicates that the product is spoiled. Externally, oyster mushrooms should be light in color, with a trimmed stem. Dark rusty spots indicate that the mushrooms have been lying around for a long time. They should feel elastic, soft, and perhaps slightly damp to the touch. Cracks in the cap indicate dryness of the product, which means that a high-quality broth for the broth will not be obtained. Mushrooms can be stored in the refrigerator for no more than 5 days.

A simple recipe for soup with oyster mushrooms and potatoes

This is a simple recipe for mushroom soup with potatoes. To give a more pronounced taste, it is recommended to add soft processed cheese.

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

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

Interesting facts: oyster mushrooms contain up to 70% vegetable protein, so this product is very useful to include in the diet of vegetarians and those who fast.

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

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

How to cook oyster mushroom soup with chicken

Another version of a hearty, but light and dietary dish for lunch. Chicken with mushrooms is a very successful combination, so they are often found in the same pan.

Ingredients:

Water – 1.5-2 liters.
Chicken fillet – 200 gr.
Mushrooms – 150 gr.
Potatoes – 300 gr.
Carrots, onions – 70 g each.
Vegetable oil – 2 tablespoons.
Provençal herbs, salt.

Cooking:

Cut the chicken fillet into large pieces. Fill with water and place on the stove. When the broth boils, reduce the heat. Simmer gently for 10 minutes.
At the same time, chop the potatoes into strips, then set them to boil. Cooking time is a quarter of an hour.
Chop the vegetables, fry them, then add the oyster mushrooms, cut into large strips, to the onions and carrots. Fry the ingredients together until they are nicely browned.
Season the soup with mushroom frying. Season with spices. Cook for another 7-10 minutes.

Puree soup with oyster mushrooms

A hearty and tasty version of the first course is oyster mushroom puree soup. For a more beautiful color, add carrots to the soup.

150 gr. oyster mushroom;
2-3 potatoes;
1 onion;
1 liter of water;
1 incomplete teaspoon of salt;
1 large carrot;
2 tablespoons vegetable oil;
herbs and spices to taste.

We clean and wash the mushrooms and vegetables. Boil water and add some salt. Place potatoes and carrots cut into small cubes into boiling water and cook the vegetables at a low simmer.

Fry the chopped onion in a frying pan. When it starts to brown, add the chopped oyster mushrooms and fry everything together until the mushrooms are ready (5-7 minutes). Transfer the fried mushrooms to the pan with the vegetables and continue cooking until the root vegetables are ready. A few pieces of fried mushrooms can be left for serving.

Cooking features

Oyster mushroom puree soup is prepared using approximately the same technology as other cream soups. First, the products are boiled, crushed, thickened with flour or, on the contrary, diluted with cream, brought to a boil and served. Such a simple cooking technology gives almost no chance of spoiling the dish, but some housewives still have failures. The reason is ignorance of several important points.

You should not use old and heavily darkened oyster mushrooms for making soup.
If you want to get the most delicate taste, use only mushroom caps.
Oyster mushrooms are first cleaned dry, then quickly washed under running water, immediately dried with a napkin and only then crushed. If you do everything slowly and keep the mushrooms in water for a long time, they will swell greatly and the soup will turn out watery.
When preparing a sauce from flour to thicken the soup, you need to add a liquid ingredient (broth, milk, cream) to the flour mixture. If you do not whisk the contents of the saucepan, lumps may form. If their formation could not be prevented, filter the sauce through a sieve and only then continue preparing the dish, focusing on the instructions in the recipe.
To give the soup a delicate creamy taste, add cream or chopped cheese. These components are added at the last stage of cooking, when all other products have already been cooked and chopped. After adding cream or cheese, the soup must be brought to a boil, otherwise it will quickly spoil.

Mushroom soup with melted cheese

Another version of oyster mushroom soup with vegetables and melted cheese. It is best to buy special cheeses that are marked “for soup”, since this is the kind of cheese that dissolves well in hot water.

300 gr. oyster mushrooms;
3 potatoes;
1 small carrot;
1 onion;
3 tablespoons of canned green peas;
1 bell pepper;
200 gr. processed cheese;
a small bunch of dill.

Pour 2 liters of water into a saucepan (you can use any broth) and place it on the stove. Clean mushrooms and vegetables. Cut oyster mushrooms into small pieces, potatoes into small cubes. Place the potatoes and oyster mushrooms in boiling water and cook over low heat, adding salt.

Finely grate the carrots and chop the onion. Fry vegetables in vegetable oil. Five minutes after the start of frying, add the bell pepper cut into thin strips into the frying pan. Reduce the heat, add a couple of tablespoons of water and simmer the vegetables under the lid for 10 minutes.

Transfer the vegetables to a pan where the potatoes and oyster mushrooms have already been cooked. Add processed cheese cut into small pieces to the soup, stir until the cheese is completely dissolved. Add finely chopped herbs, stir, bring to a boil and remove from heat. Leave to steep under the lid for about thirty minutes.

With egg and rice

Soup with oyster mushrooms (a simple and tasty recipe can be chosen by both meat-eaters and vegetarians) will turn out thick and rich from the addition of any cereal of your choice.

The base in the form of mushroom broth will give the treat a special aroma.

What ingredients will you need?

Required ingredients for soup:

300 fresh oyster mushrooms;
3 large potato tubers;
1 sweet bell pepper;
onion head;
1 juicy carrot;
200 g of tomatoes, canned in their own juice;
2 fresh farm eggs;
1 incomplete tsp. salt;
a pinch of ground black pepper;
1 bay leaf;
2-3 tbsp. l. refined oil for frying;
1 tbsp. l. homemade spicy adjika;
4 tbsp. l. chopped fresh herbs;
3 liters of drinking water from a filter.

Step-by-step cooking process

Method for preparing thick mushroom soup:

Wash the oyster mushrooms thoroughly and cut into small slices.
Pour water over the mushrooms and cook until tender, 15-20 minutes.
Remove the oyster mushrooms with a slotted spoon, add 3 liters of purified water and boil the broth again.
Cut the peeled potatoes into cubes and pour into the broth.
Fry chopped onions in hot oil until golden brown, add grated carrots and chopped bell peppers to the pan. Fry vegetables until soft.
Read also: Pie with potatoes and mushrooms - 17 recipes for hearty pastries
Add tomatoes and adjika, continue simmering for 2-3 minutes.
Rinse long-grain rice several times to ensure that the drainage water is clean.
Pour the grains along with the mushrooms into the potatoes and continue cooking for 10 minutes.
Transfer the roast into the soup and stir.
In a bowl, beat the eggs with a fork, add the eggs into the soup in a thin stream, stirring vigorously so that the whites coagulate into thin flakes.

Serving rules, decoration

The thick, rich soup should be served with a sprinkle of chopped dill. The greens can be covered during cooking, but when added to a plate, the dill will reveal its natural aroma.

For mushroom soup, you can offer dried garlic croutons, pita chips and any seasonal vegetables in aromatic salads.

Mushroom soup “Velvet” with chicken

It is not for nothing that this soup received such a name; it has a mild taste and velvety consistency. Let's cook it with chicken.

1 chicken fillet;
250 gr. oyster mushroom;
3 large potatoes;
1 carrot;
0.25 part celery root;
1 onion;
1 tablespoon vegetable oil;
15 gr. butter;
1 tablespoon soy sauce;
salt and pepper to taste;
1 bay leaf;
1.8 liters of water.

We wash the mushrooms and cut off their dense bases. We put the hats aside for now. Peel and wash all vegetables. Cut carrots and celery into large pieces. Pour water into a saucepan, add the washed chicken fillet, and bring to a boil. Remove the foam that floats to the surface of the liquid.

Reduce the heat, cook at a very low simmer for about 15 minutes. Then add pieces of carrots, celery and cut bases of oyster mushrooms into the broth. Add a little salt and continue cooking for another 20 minutes.

We remove the bases of the oyster mushrooms from the broth; we no longer need them, so we put them in the trash. Remove the finished fillet and leave it to cool slightly. Add equally coarsely chopped potatoes to the broth with the vegetables and cook until they are ready, adding a bay leaf.

Meanwhile, finely chop the onion and mushroom caps that were set aside earlier. Fry these products in a mixture of vegetable and butter. After frying for 3-4 minutes, reduce the heat greatly and cover the pan with a lid. Simmer on low heat for about 5 minutes.

Checking the readiness of the potatoes. If it is cooked, remove the pan from the stove and pour almost all of the broth into another container, leaving a little (about a glass) at the bottom of the pan. Remove the bay leaf and use a blender to grind the vegetables into a homogeneous puree. Then add the previously drained liquid to the puree until the soup is as thick as desired.

We put our soup back on the stove and heat it to a boil. Add fried mushrooms and onions, season the soup to taste and add soy sauce. Warm the soup over very low heat for about five minutes. Add chopped greens. Serve with sour cream.

With meatballs

Oyster mushroom soup (a simple and tasty recipe suitable for children) can be prepared with juicy meatballs in a rich meat broth.

What ingredients will you need?

Components:

1 liter of strong meat broth;
250-300 g of fresh oyster mushrooms;
4 medium sized potatoes;
250 g minced chicken fillet;
1 onion;
crispy carrots;
a bunch of greens to taste;
2 bay leaves;
a handful of black peppercorns;
1 tsp. without a hill of fine salt;
2-3 tbsp. l. oils for frying.

Step-by-step cooking process

To prepare the soup, you need to follow the rules:

Strain the meat broth, boil, add potatoes and cook over low heat until soft.
Chop the vegetables and oyster mushrooms, fry in oil until golden, add the sauté mixture to the potatoes, and continue boiling.
Form meatballs from fresh minced chicken with ground pepper and salt, add to the soup and adjust the taste of the dish with salt and seasonings.
Cook the soup for 10 minutes after it starts boiling.

Serving rules, decoration

The dish must be presented hot. You need to pour the soup into broth cups, put toasted croutons, green onions and dill sprigs next to them.

Cream soup with oyster mushrooms and cream

Cream of oyster mushroom soup prepared with cream has a very delicate consistency.

800 gr. potatoes;
1 onion;
200 gr. oyster mushroom;
500 ml cream;
3 tablespoons of oil for frying;
herbs, salt and spices to taste;
white croutons for serving.

Wash and peel the potatoes. Cut the root vegetables into 4-6 parts and set to cook. We wash the oyster mushrooms and cut them into slices. Fry the chopped mushrooms in vegetable oil, when the liquid released by the mushrooms evaporates from the frying pan, add finely chopped onions and continue to fry everything together.

Drain the liquid from the boiled potatoes and mash the root vegetables. Add mushrooms to the potatoes, beat the mixture with a blender, gradually adding hot cream. Beat until completely homogeneous. Serve with crackers, garnished with herbs.

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 is a dietary dish: minimum fat and calories, maximum nutritional value and vitamins.

Heavier types of meat also go well with oyster mushrooms. Mushroom soup with baked pork will be appreciated by meat eaters and lovers of hearty food. 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 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.

Lenten mushroom soup with noodles

You can prepare mushroom soup with noodles very quickly.

200 gr. oyster mushroom;
1 onion;
1 carrot;
300 gr. potatoes;
40 gr. web vermicelli;
vegetable oil for frying;
salt, black pepper, dill to taste.

We put two liters of water to boil. We clean vegetables and mushrooms. Finely chop the onion and carrots, cut the oyster mushrooms into small pieces. Place the onion in a frying pan with oil and fry. Add carrots, stir and fry for a couple more minutes. Then add the chopped oyster mushrooms and cook until the mushrooms are ready (about 10 minutes) over low heat.

Place potatoes cut into thin slices into boiling water and add salt. After 5 minutes, add the vermicelli, mix and cook until the potatoes are ready. Then add mushrooms and vegetables to the soup, mix and add chopped dill. Let it boil and turn off the heat. Let stand under a tightly closed lid for 15-20 minutes.

Step-by-step recipe for Creamy Mushroom Soup

Among the first courses, a special place of honor is occupied by creamy porcini mushroom soup. While there was no blender in the house, such a dish was a novelty. Trying to surprise the guests, our mothers would grind the soup through a sieve.

But modern kitchens are equipped with all kinds of household appliances, and preparing cream soup does not pose much difficulty. And if you replace porcini mushrooms with champignons or oyster mushrooms, then it will take very little time to create a mushroom masterpiece.

From the variety of recipes, we have chosen the most affordable and easy-to-prepare soups from different types of mushrooms.

Creamy mushroom soup recipe

We suggest making champignon cream soup. These are the most common mushrooms in markets and stores. They are also good because they are edible even raw. So you don't have to stand at the stove for long.

Required Ingredients

Product	Quantity
Raw champignons	20 pcs.
Butter	50.0 g
Flour	2 tbsp. l.
Low fat cream	0.2 l
Vegetable oil mixture	2 tbsp. l.
Thyme	0.5 tsp
Chicken bouillon	0.6 l

How to choose ingredients

Buy champignons directly on the day of preparing the soup or the day before. Choose firm, dry (but not dried out) mushrooms that are free from rot or blemishes. Fresh champignons can be not only white. Sometimes they have a pinkish or beige tint. This is fine.
Before preparing mushroom cream soup, it is not necessary to peel the cap from the thin skin, and the leg from the skirt. These seemingly unnecessary parts of the champignon are edible and will not change the taste of the soup. The mushrooms only need to be cleaned of soil, the cut on the stem freshened and washed in cold water.
Chicken broth will add its own flavor to the dish. But if you don’t have it, use plain water, just don’t forget to add salt or chicken seasoning.

Buy cream with a normal expiration date. Perhaps you have your own favorite manufacturer. Don't change your preferences. There is only one condition: the fat percentage should be from 10 to 20.
Thyme (not to be confused with caraway seeds!) may be sold under the name “thyme.” The spicy taste of this essential oil plant is widely used in cooking and preservation. It improves digestion, and in medicine it is used as an anthelmintic, disinfectant, analgesic and expectorant. Dry thyme is quite suitable for puree soup. It is sold as a stand-alone seasoning or as part of a herbs de Provence mixture.

Use vegetable oil at your discretion. Ordinary deodorized sunflower oil will not spoil the dish, but you can add olive and corn oil to it.
It is better to use regular onions for sautéing: with brown-golden husks. There is no need to spend money on salad onions.

Step by step recipe

Heat a mixture of sunflower and olive oil in a frying pan.
Chop the onion and fry until translucent.
Set aside one champignon for decoration. The rest - cut and send to the onion.
Grind the thyme in a mortar and add to the mushrooms, continue to simmer.
Melt the butter in a saucepan.
Add flour and quickly stir until smooth, fry until golden brown.
Pour in the broth in portions, stirring continuously so that no lumps form.
Place the contents of the frying pan into a saucepan and bring to a boil.
Puree the soup with a blender.

Season with salt and add white ground pepper and cream to taste. Season with ground nutmeg if desired.

Cut the left champignon into thin slices and make chips out of them in a dry frying pan or with the addition of vegetable oil. Garnish the soup poured into portions.

Cooking video recipe

The author of the video seasons the cream soup with nutmeg. If you don't like it, don't use it. The soup will turn out very tasty.

You can make mushroom soup from button mushrooms and puree it. Or add sautéed mushrooms to the vegetable puree soup and blend it again with a blender.

Recipe for cream of mushroom soup from porcini mushrooms

Use fresh, boiled, dried or frozen porcini mushrooms. Find out how to deal with the latter from the recipe for mushroom soup made from frozen mushrooms.

Cooking time: 25-30 minutes.
Number of servings: 4.
Kitchen equipment: 2-liter saucepan, frying pan, cutting board, knife and blender.

Required Ingredients

Product	Quantity
White mushrooms	400.0 g
Chanterelles	100.0 g
Cream	0.2 l
Processed cheese	100.0 g
Potato	2 tubers
Carrot	1 PC.
Onion	1 goal
Butter	50.0 g
Crackers	1 pack
Vegetable oil	2 tbsp. l.
Salt pepper	taste

Step by step recipe

Cut the potatoes into 4-8 pieces, place in a saucepan, add water 2 cm above the potatoes and cook.
When the water boils, add salt and add whole chanterelles.
Pour vegetable oil into a frying pan and place on fire.
Chop the onion and fry until transparent.
Chop the carrots and add to the onions.
Chop the porcini mushrooms and add them to the frying pan. If you are preparing creamed mushroom soup from frozen mushrooms, then pour them into the pan without defrosting.
Remove the chanterelles from the broth into a separate bowl. They will come in handy for decoration.
Pour the mushroom mixture into the broth.
In a washed and dried frying pan, melt the butter and add flour. Stirring frequently and breaking up lumps, fry the flour until golden.
Pour the cream into the flour and, stirring well, bring to a boil. The result was something like bechamel sauce.
When the potatoes are cooked, puree the soup with a blender directly in the pan.
Add bechamel and beat again.
Place processed cheese into the boiling cream soup and beat again until smooth. Bring to a boil and turn off the heat.

Soup with oyster mushrooms and homemade noodles in chicken broth

Light chicken broth soup with oyster mushrooms and homemade noodles.

200 gr. oyster mushroom;
2 potatoes;
1 carrot;
1 parsley root;
1 onion;
0.5 cups flour;
1 egg;
50 gr. butter;
salt and pepper to taste;
half a small chicken.

Wash the chicken and place it in a saucepan. We cut off the dense bases from the oyster mushrooms, and also add them to the chicken. Fill the food with 2.5 liters of water and set to cook. Remove any foam from the boiling broth. Reduce heat and cook at low simmer for approximately 40 minutes.

At the end of cooking, add salt, bay leaf and a couple of allspice peas. Strain the finished broth. Place the chicken on a plate and let cool slightly. Discard the bases of the mushrooms. Remove the chicken meat from the bones and put it in the broth.

We clean the vegetables. Place potatoes cut into small strips into the boiling broth. Fry finely chopped onion, parsley root and carrots in butter. We also put the oyster mushrooms cut into strips there. When the potatoes are almost ready, add homemade noodles and fried vegetables and mushrooms to the soup. Cook for 5 minutes until the noodles are ready.

To prepare homemade noodles, beat the egg with salt, pour this liquid into the sifted flour and knead the stiff dough. Roll it out as thinly as possible and let the layer dry. Then we roll the layer into a roll and slice it thinly. Place the finished noodles on a tray and let them dry, shaking them occasionally to prevent them from sticking together.

Culinary results

All oyster mushroom soups are light, low-calorie, almost all of them are lean, as befits mushroom dishes. Although, of course, the possibility of cooking with meat or chicken is not excluded. Mushroom soup always goes well with sour cream, cheese and a boiled egg; they will never be superfluous.

It should be remembered that oyster mushrooms have a dense body, so they need to be cut finely. It is enough to fry the mushrooms for a couple of minutes and add them to the soup five to ten minutes before they are ready.

You also need to take into account that oyster mushrooms hardly evaporate and do not lose their mass when boiling or frying. Therefore, you should not put a lot of them. Almost the entire volume of raw mushrooms will remain unchanged in boiled form. This is especially true for the legs.

It’s great that these mushrooms can be consumed at any time of the year and you can not deny yourself the pleasure of enjoying mushroom dishes in winter and summer.

Soup with buckwheat and fresh oyster mushrooms

Let's prepare a light, hearty and aromatic soup from fresh oyster mushrooms and buckwheat.

100 gr. oyster mushroom;
1.5 liters of water;
4 potatoes;
1 small carrot;
1 small onion;
1 small bell pepper;
2 tablespoons of buckwheat;
1 clove of garlic;
2 tablespoons of finely chopped greens;
salt and pepper to taste.

Peel the potatoes, cut them into large pieces, put them in a saucepan and fill them with water. Add the washed buckwheat there, cook until the root vegetables and cereals are ready, adding salt.

Cut the onion into small cubes and fry the carrots in oil. Five minutes after the start of frying, add finely chopped bell pepper and oyster mushrooms cut into thin strips. Fry everything together until the mushrooms are ready.

With young cabbage

The summer version of cabbage soup with mushrooms can be called a dietary dish due to its juiciness, lightness of texture and the absence of bright, intrusive components.

What ingredients will you need?

Components:

300 g raw oyster mushrooms;
600 g young white cabbage;
5 new potatoes;
2 small carrots;
onion head;
a bunch of onion and dill;
1 glass of tomato juice;
2 tbsp. l. frying oil;
a pinch of ground pepper.

Step-by-step cooking process

How to make light summer soup:

Fry the mushrooms in hot oil for 2 minutes, add the onions and some of the onion greens.
Add the carrots cut into strips to the vegetables and sauté without browning too much.
Pour tomato juice into the vegetables and simmer for 5 minutes.
Place the potatoes, cut into cubes, into boiling water, cook until tender, add salt to taste.
Finely chop the cabbage and the rest of the onion, pour the vegetables from the frying pan into the cabbage soup, boil, cook for 2 minutes.
Place the cabbage in a saucepan, boil and turn off the heat.
Add the greens and let the dish sit for 20 minutes.

Serving rules, decoration

It is necessary to place the cabbage soup on heaped plates, then sprinkle the portions with crushed pepper and chopped dill. Sour cream, adjika or homemade mayonnaise should be served separately in a bowl so that everyone can add the sauce to their taste.

Mushroom goulash soup

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

400 gr. boneless beef;
500 gr. oyster mushroom;
30 gr. dried porcini mushrooms (for aroma and a more pronounced mushroom taste);
1 onion;
1 carrot;
70 gr. celery root;
350 gr. potatoes;
1 hot pepper;
3-4 cloves of garlic;
1.5 tablespoons 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 has not been done in advance, then you can pour boiling water over the porcini mushrooms for half an hour. However, the latter method is less successful, since the boletus mushrooms will lose some of their 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 clean the beef well and cut it into pieces, like for goulash. Heat the oil in a thick-bottomed saucepan or cauldron. Add the prepared meat and fry it until a light crust appears. Then add coarsely chopped porcini mushrooms to the meat, add water and cook for about one hour at low boil, skimming off any foam.

In another bowl, fry the onion, add carrots and hot peppers, sauté until tender.

We clean the oyster mushrooms from the dense lower parts and chop them finely. Place the mushrooms in a frying pan and lightly fry, sprinkle the mushrooms with flour, stir and fry until golden brown.

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

Bring to a boil, reduce the heat level to low and simmer the soup for 15 minutes. Turn off the heating. Add the pressed garlic to the soup, stir well and let the soup brew for at least half an hour.

Mushroom soup in a slow cooker

A multicooker is a wonderful assistant in the kitchen. There is no need to stir the dish being prepared in it or keep an eye on it. But still, she doesn’t do everything herself. For oyster mushroom soup in a slow cooker you will need:

oyster mushrooms - 300 grams;
potatoes - 3 pieces;
carrots, onions - one at a time;
rice - a quarter cup;
vegetable oil - a tablespoon;
salt, spices.

Cooking time: 50 minutes.

Calorie content - 43 kcal.

Set the multicooker to “frying” or “baking”. Pour oil into the bottom of the bowl and heat it up. Place the onions, carrots and oyster mushrooms there and fry everything a little until the onions become transparent and the carrots color the fat brightly.

Then pour the rice in there and fry a little too. You want the rice to soak in the fat and carrot color.

Now turn off the mode, fill the contents with two liters of water or broth, add salt and bay leaf. Next, add the potatoes into strips. Mix everything well. Close the lid and turn on the “soup” mode.

If there is no such mode, you can select “quenching” or “multi-mode” by setting the timer to 30 minutes. If the multicooker has a pressure cooker function, then you should install the valve “tightly” and leave the time for 15 minutes.

If you plan to cook mushroom soup with a delayed start, then the cooking time needs to be reduced further. Because the rice will have been well-prepared in the broth before cooking and can then be overcooked.

Therefore, it is not recommended to use a delayed start for mushroom soup in a slow cooker.