Creamy oyster mushroom soup: recipes with potatoes, 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 .

Oyster mushroom soup - a simple recipe with potatoes

This option cannot be called classic, since unusual seasonings are added here. But the cooking principle is correct, this is how experienced chefs usually prepare it.

Take:

• Water – 1.3-1.5 liters.
• Oyster mushrooms – 500 gr.
• Potatoes – 4 tubers.
• Onion – 2 heads.
• Carrot.
• Butter – 30 gr.
• Sunflower oil – 20 ml.
• Oregano – small spoon.
• Turmeric – 1/3 small spoon.
• Black pepper, salt - to taste.
• Parsley, green onions.

Step by step recipe:

As a rule, the mushrooms are connected together by dense white mycelium. Divide the mushroom “cap” in half, cut out the mycelium; soup cannot be made from it.

Cut the hats into strips of arbitrary size. I don’t recommend making it too small; the mushrooms will boil down and finding them in the soup will be problematic.

Dissolve a piece of butter in a saucepan, pour in a little sunflower oil.

Peel the potato tubers and chop into medium-sized cubes. Place the cuts into the pan. Fry for 2-3 minutes, remembering to stir.

Cut the carrots into cubes half the size of the potato cubes. Send to fry on full heat.

After 3 minutes of intense frying, add the diced onion. Stir the contents and fry for a couple more minutes.

Place mushroom slices. Cover with a lid and reduce heat to moderate. Simmer for about 5 minutes.

Salt and pepper the soup.

Pour in the required amount of water. If you like thinner stews, add a little more.

Season the mushroom soup with oregano and turmeric. At this point, be sure to taste the broth for salt. Adjust the taste if necessary.

When the soup boils, add chopped herbs and green onions.

Boil the soup for exactly one minute, turn off the stove.

Let the soup sit for at least 10 minutes.

Second recipe: with white wine and yolks

Ingredients: fresh mushrooms (five hundred grams), butter (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 chop the oyster mushrooms. Chop the onion and finely chop the garlic. Pour vegetable oil into a saucepan and put a piece of butter, fry the onions in this mixture. A little later, add mushrooms and garlic and simmer the food.

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

Delicious mushroom soup with oyster mushrooms and melted cheese

Cheese soups always arouse interest with their tenderness and at the same time piquancy. The plates are empty instantly. At the last stage of cooking, the soup easily turns into puree. To do this, just punch it with a blender.

You will need:

• Oyster mushrooms – 300 gr.
• Water – 1.8 liters.
• Potatoes – 3 tubers.
• Processed cheese – 200 gr.
• Bulb.
• Carrot.
• Sunflower oil – 3 large spoons.
• Salt - a large spoon.
• Dill - a couple of sprigs.

Preparation:

1. Place the processed cheese in the freezer in advance so that it is easier to grate and does not stick to the grater. Then grind into shavings.
2. Rinse the mushrooms, cut off the dense white mycelium. Cut the caps and legs into any pieces.
3. Chop the onions and carrots. Fry in oil in a frying pan until beautifully browned.
4. Peel the potatoes and cut into cubes.
5. Boil the oyster mushrooms for 10 minutes, add the required amount of water and add salt.
6. Skip the potatoes. Let the soup boil, continue cooking for another 10 minutes.
7. Place the roasted vegetables into the pan. Cook at a gentle simmer for 10 minutes.
8. Add the cheeses to the soup while quickly stirring the contents. When the cheese is completely dissolved, add chopped herbs.
9. Turn off the burner without opening the lid and let the dish brew well.

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 to prevent the mushrooms from spoiling. Unscrupulous sellers sometimes beat dates and sell low-quality, long-expired products that pose a health hazard. Be carefull!

To prepare mushroom soup from oyster mushrooms, you need to buy the following set of ingredients: potatoes (five small ones), 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. Grate the carrots, cut the potatoes into thin strips (not important), chop the onion, parsley and celery. Place potatoes, celery and parsley into boiling water (three liters). You need to sauté onions and carrots in butter and vegetable oil.

After the vegetables in the frying pan acquire a golden hue, add mushrooms cut into slices and fry a little. Then transfer this mass into a pan with potatoes and boil for five minutes. When serving oyster mushroom soup, do not forget to season it with sour cream and sprinkle with dill. This gorgeous dish amazes with its amazing taste.

Oyster mushroom soup with cream

Puree soups are distinguished by their tenderness, satiety and excellent taste. The aroma of the dish will bring the family into the kitchen, and no matter how hard you try, you won’t be able to kick them out. Serve with white croutons.

We take:

• Water – 1.5 liters.
• Mushrooms – 500 gr.
• Potatoes – 3 pcs.
• Cream - 3 large spoons.
• Butter – 20 gr.
• Onion - head.
• Flour – 2 large spoons.
• Ground pepper, salt.

How to cook:

1. Peel and cut the potatoes.
2. Place in a saucepan, fill with water.
3. Wash the oyster mushrooms and cut into small pieces. Place 2/3 of the total amount of mushrooms in a pan with potatoes.
4. Bring to a boil, simmer over low heat until the potatoes are soft.
5. Chop the onion and place it in the heated oil in a frying pan.
6. Chop the remaining mushrooms a little so that they become smaller. Send to the onions to fry. When the mushrooms and onions turn golden, turn off the stove.
7. Drain the broth from the pan, pour out a quarter of a glass and set aside for now.
8. Puree the mushrooms and potatoes using a blender.
9. Then return the broth to the pan and stir.
10. Add the fried mushrooms and onions and stir again. Place on the stove. Wait until it boils again. Boil over low heat for 2-4 minutes.
11. Remember when we poured out some broth? Pour cream into it, throw in flour. Spit out the contents. Then pour into the puree soup.
12. Salt and season with pepper. Reduce the fire power to minimum. Cook for about 7-10 minutes more.

Sixth recipe: in English

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

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

This recipe uses only oyster mushroom caps as they are more tender and meaty. They need to be cut into strips and fried in a frying pan along with onions and carrots until caramel color. Place the ingredients into the boiling broth and cook for about 20 minutes.

Make the sauce: add softened butter to the cream. In another container, beat the eggs and pour in the cream. Heat slightly over heat and add flour in a thin stream, stirring constantly. If lumps form during this process, the mixture must be strained. Pour the sauce into the broth and cook for 7 minutes. Serve, sprinkling the oyster mushroom soup with herbs and croutons.

Noodle soup with mushrooms and chicken broth

Light healthy soup for dietary nutrition. It is permissible to replace noodles with vermicelli. The soup recipe is inspired by Japanese cuisine.

Necessary:

• Chicken broth – 600 ml.
• Oyster mushrooms - 150 gr.
• Leek – 1 stalk.
• Green peas – 150 gr.
• Carrot.
• Noodles – 150 gr.
• Soy sauce - a tablespoon.

Cook:

1. Cut the carrots into strips, cut the mushrooms into strips.
2. Cut the white part of the leek into rings.
3. Bring the broth to a boil, add oyster mushrooms and carrots. Let it boil again. Reduce the fire power to minimum. Cook at low simmer for 7-10 minutes.
4. Throw in the noodles, frozen peas, and leeks. Pour in soy sauce.
5. Continue cooking until the noodles are done (time indicated on package).

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:

1. 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.
2. At the same time, chop the potatoes into strips, then set them to boil. Cooking time is a quarter of an hour.
3. 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.
4. Season the soup with mushroom frying. Season with spices. Cook for another 7-10 minutes.

Description of preparation:

The recipe for making oyster mushroom puree soup is very simple, although at first it may seem that only experienced French chefs can prepare it.
With my step-by-step photo recipe, I’m sure you’ll do just as well, and maybe even better! Oyster mushroom puree soup is very delicate, thanks to the cream, but at the same time it has a bright, rich taste, and the aroma is simply intoxicating. Well, isn’t it worth making oyster mushroom soup on a weekend and delighting your family with an exquisite dish? This soup should be served hot. It will be especially tasty to add white bread croutons (so-called croutons) to it. Purpose: For lunch / Quick lunch Main ingredient: Mushrooms / Oyster mushrooms Dish: Soups / Cream soups

Mushroom soup with oyster mushrooms and vermicelli – recipe

The dish has a rich taste, pleasant aroma, and appetizing appearance. Take small vermicelli, such as cobwebs or stars. Serve with herbs and garlic croutons.

We take:

• Oyster mushrooms – 200 gr.
• Carrots, onions - 1 pc.
• Potatoes – 300 gr.
• Small vermicelli – 40-50 gr.
• Ground pepper, salt, dill.
• Water – 2.5-3 liters.

Cooking technology:

1. Grate the carrots with shavings, cut the onion. Remove the dense part of the mushrooms, chop the stems and caps into cubes the size of an onion.
2. Sauté the onions first, then the carrots. After 3-4 minutes of intense frying, add the mushrooms. Wait for the liquid to evaporate. Fry until the mushrooms are browned. At the end, don’t forget to season the roast with salt and pepper.
3. Cut the peeled potatoes into soup strips.
4. Boil water in a saucepan, add potato straws. Cook from the moment of boiling for 7-10 minutes.
5. Add vermicelli and fried vegetables with oyster mushrooms to the soup.
6. Boil for another 5-7 minutes.
7. Let it sit for at least a quarter of an hour for the dish to mature and gain its flavor.

Fourth recipe: with mushrooms and noodles

Thick oyster mushroom soup is the first course. It is nutritious, satisfying and quickly saturates the body. No one will remain hungry.

A set of products: 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 frying pan, fry until golden brown, and then add the grated carrots. Bring water to a boil, add salt and add noodles - cook for 5 minutes. Then drain the water and set aside.

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

Mushroom soup with oyster mushrooms and champignons

Required:

• Chicken broth – 250 ml.
• Oyster mushrooms, champignons – 120 g each.
• Green peas – 100 gr.
• Celery root - a piece to taste.
• Onion - head.
• Carrot.
• Butter – 50 gr.
• Dry white wine – ½ glass.
• Cream - ½ cup.
• Water - a glass.
• Black pepper, curry, salt.

Cook:

1. Cut carrots, celery, onions, and oyster mushrooms into small strips.
2. Melt half the butter in a frying pan, add chopped vegetables. Cook on full heat for 2-3 minutes. Season with salt and pepper. Transfer to a bowl.
3. Add the remaining oil to the vacated pan. Add flour. Fry with continuous stirring until the flour turns golden.
4. Pour in cream, wine, stir.
5. Combine flour and vegetable frying in a saucepan, add mushrooms. Fill with water and broth.
6. Let the soup boil, throw in the green peas. Cook for 10 minutes from the moment it boils. Season with curry. Let it boil vigorously, turn it off, keep it covered for 10 minutes to let the soup steep.

Soup with oyster mushrooms and pearl barley

The recipe is very similar to rassolnik, only without cucumbers, although if you add them, the soup will not become worse.

Take:

• Mushrooms – 300 gr.
• Water – 2.5 liters.
• Potato is a tuber.
• Pearl barley - a handful.
• Cucumber pickle – ½ cup.
• Onion.
• Carrot.
• Bay leaf, salt, herbs, ground pepper.

How to cook:

1. Soak the pearl barley for an hour with cold water.
2. Then rinse and cook. Cook after boiling for 15 minutes.
3. Coarsely chop the oyster mushrooms and add to the pearl barley. Cook for the same amount.
4. At the same time, fry randomly chopped carrots and onions.
5. Place the potatoes in the pan and cook until the cubes are soft.
6. Pour in the brine and add the fried vegetables. Season to taste with salt and pepper. Throw in the bay leaf. Let it simmer for about five minutes, then turn off the burner and let it sit.