Oyster mushroom mushroom soup with melted cheese recipes with photos (263.6 kcal)

Prepared by: Yana Gornostaeva

08/21/2016 Cooking time: 1 hour 30 minutes

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Here you will learn how to prepare soup with oyster mushrooms and melted cheese. The soup, combining the delicate smell of cheese with the aroma of mushrooms, becomes simply delicious. Instantly empty plates are guaranteed.

How to cook oyster mushroom soup

To make this soup rich, it is better to start preparing it with vegetables. So, I peeled the onions, carrots and garlic and chopped them.
Pour vegetable oil into the frying pan and add butter. I laid out the prepared vegetables.
Threw in some sliced chili peppers. And left it to sauté for 6 minutes over low heat.
Peeled and cut the potatoes into small cubes.
Tossed it in with the vegetables.
Then I took the cauliflower apart into florets and also put it in the pan.
I threw in some spices – bay leaf, a mixture of peppers and paprika. Now mushrooms. This time I have oyster mushrooms. Do you know how long to cook oyster mushrooms in soup? No? I'm telling you. To find out how long oyster mushrooms are cooked in soup, it is worth remembering that oyster mushrooms are an edible mushroom that does not need to be boiled first. Mushrooms also need to be added at the end of cooking, since during prolonged heat treatment they become rubbery. There is no need to boil them, but you can fry them with onions. In this case, a better mushroom aroma will appear and the soup will taste better.
I threw in the fried oyster mushrooms. I left it covered to simmer for another 7 minutes.
Then I poured in hot broth (you can use any broth you like - vegetable, meat, chicken).
When the broth began to boil, I threw in the processed cheese cut into small cubes. When choosing cheese for soup, it is better to opt for regular cream cheese, since cheese with various additives will not give such a rich creamy taste and, on the contrary, will dilute the taste of the soup with unnecessary additions.
I waited until the cheese blossomed and the potatoes became completely soft. Then I threw in the chopped greens and salt. And after a minute or two she turned off the fire.
That's all, cheese soup with oyster mushrooms and melted cheese is ready! It turns out very tasty, aromatic and creamy mushroom.
Bon appetit!

Simple secrets

There are several tricks that will help you prepare a tasty and aromatic mushroom broth:

The mushrooms included in the soup should not be old or very darkened, this will have a bad effect on the taste and color of the broth.
The most delicate taste can be achieved if you use only mushroom caps for cooking; it is better to avoid the legs.
Oyster mushrooms should be cleaned and washed quickly, otherwise they will become watery and lose their taste.
Flour is added to the cream soup, which is fried in a frying pan in advance to prevent the appearance of lumps.
Dried mushrooms must be soaked and only then used, regardless of whether soup, cabbage soup or other dishes are being prepared.

Pea soup with oyster mushrooms

Ingredients:

oyster mushrooms – 300 g
peas – 1 tbsp.
potatoes – 2 pcs.
onion – 1 pc.
carrots – 1 pc.
Bay leaf
vegetable oil
greenery
pepper
salt.

Preparation:

Boil the peas until almost done.
Cut the potatoes into pieces and add them to the peas.
Cut the mushrooms into slices and fry with chopped onion.
A few minutes before the potatoes are ready, add the mushrooms to the pan. Boil a little and pour into plates.
Serve with sour cream and herbs.

It is better to soak the peas overnight so that they cook faster.

French variations

It is the French who are considered the founders of 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.
Fry onions, carrots, yellow bell peppers 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. Cut a loaf of white bread, dry it 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 of processed Yantar cheese. 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 a delicious 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 the skillful hands of the chef. Bon appetit!

Oyster mushroom mushroom soup in a slow cooker

Ingredients:

oyster mushrooms – 200 g
carrots – 1 pc.
onion – 1 pc.
cream – 500 ml
potatoes – 2 pcs.
flour – 1 tbsp. l.
olive oil
greenery
pepper
salt.

Preparation:

Fry chopped onions, carrots, potatoes and oyster mushrooms in a multicooker bowl for 7 minutes.
Add water and cream. Add salt and pepper and cook for 20 minutes.
A few minutes before readiness, add flour diluted with water.
Pour into plates and sprinkle with herbs.

Mushroom soup with processed cheese

You will need:

Mushrooms - 0.5 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Water - 2 l.;
Processed cheese - 200 g;
Greens - 100 g;
Sunflower oil - 2-3 tbsp;
Salt and spices - according to taste preferences.

Preparation:

Peel the vegetables. Cut the onion into half rings and grate the carrots using a coarse grater.
Heat a frying pan, pour oil into it and heat it up. Fry the vegetables over low heat until half cooked.
Peel the mushrooms and renew the stem cut. Cut the mushrooms into arbitrary small slices.
Add to the pan with vegetables and simmer for 15 minutes. The mushrooms will release a liquid in which they will stew. When all the liquid has evaporated, fry the mushrooms on all sides, stirring the contents of the pan with a spatula. Turn off the burner and transfer the roast to the blender bowl. Grind the puree until smooth.
Pour water into the pan in which you plan to cook the soup and boil.
Grate the cheese using a coarse grater.
When the water boils, pour in the roast, crushed in a blender, and carefully add the cheese, stirring the contents of the pan.
Cook the soup for about half an hour. After this time, add your favorite spices and chopped herbs to the soup. Cover with a lid and let the soup simmer for 5-10 minutes.
Serve the soup hot. Croutons or croutons go well with a serving of soup.

Mushroom soup with chicken and processed cheese

To prepare this soup you will need:

Mushrooms - 250 g;
Chicken carcass - 1 pc.;
Chicken breast - 1 pc.;
Onion - 1 pc.;
Sunflower oil - 2 tbsp;
Processed cheese - 150 g;
Greens - 100 g;
Salt and spices - according to taste preferences.

Step-by-step preparation:

First, prepare the chicken broth. To do this, fill the core and breast with cold drinking water. Before boiling, it is important to remove all the white flakes that form from the surface of the water. This can be done conveniently using a slotted spoon or spoon. The more carefully you take this process, the more transparent your soup will be.
After boiling, cook the broth for another 30-40 minutes. Then take out the skeleton (we won't need it anymore), cut the meat into portions and put it back into the broth.
Add salt and spices to the broth.
Peel the onion and cut into small cubes for frying.
Peel the champignons. Then cut in half, place the cut side of the mushroom half on a cutting board and chop lengthwise into thin slices. Do this with the entire volume of mushrooms.
Pour oil into a hot frying pan and heat it up. Fry the onion until golden and then add the chopped champignons to it. The mushrooms will release liquid in which they will stew. The process will take approximately 10 minutes.
Add the roast to the broth.
Grate the cheese using a coarse grater and also add it to the pan with the soup being prepared. Stir.
Wash the greens and chop finely. You can use frozen chopped greens. Cook over low heat for 10 minutes, then turn off the burner and let the soup sit for 15 minutes.
Serve hot. Croutons grated with garlic go perfectly with the soup.

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. 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 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.

Mushroom soup with melted cheese and creamy dressing

You will need:

Mushrooms - 400 g;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Cream 20% - 1 glass;
Processed cheese - 1 pc.;
Greens - 100 g;
Flour - 2 tbsp;
Sunflower oil - for frying;
Salt and spices - according to taste preferences.

Preparation:

Wash and clean the mushrooms, remove spoiled and questionable ones. Cut into small pieces and place in a bowl.
Peel the onion and cut into small cubes.
Peel the carrots, wash and grate with a fine grater.
Heat sunflower oil in a thick frying pan. Place the onion in it and fry until transparent. Then add the mushrooms and cook for 10 minutes.
Add carrots, a little water and flour, stir and simmer over low heat for 10 minutes. Flour is added to give the soup a thick consistency.
Boil purified water in a saucepan in which you plan to cook the soup.
Cut the peeled potatoes into equal cubes. Add boiling water to the pan.
Add the frying from the frying pan and cook over medium heat for 20 minutes. Then add salt and spices.
Grate the cheese using a coarse grater and add little by little to the soup, stirring while adding. The cheese will melt in the hot liquid.
Pour the cream into the pan. Turn down the heat. Open the lid to prevent the liquid from boiling after adding the cream.
Wash and finely chop the greens. Add to soup. Turn off the heat and cover with a lid. Let the soup brew for 10 minutes and serve.

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Description

Difficulty: medium

Chicken soup with oyster mushrooms is very tasty, nutritious and light. I really like the combination of chicken and mushrooms in soups, I love it :). We prepare the soup without frying, it is not needed here, there is no need to “overload” the already rich soup with fats, I recommend it.

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Recipe Ingredients

Fish soup with mushrooms and melted cheese

You will need:

Hake fillet - 500 g;
Lemon - 0.5 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Champignons - 250 g;
Processed cheese - 1 pack;
Bay leaf - 1 pc.;
Dill - 70 g;
Purified water - 3 l.;
Salt and spices - according to taste preferences.

Preparation:

Place the deboned hake fillet in a pan and fill with cold water until the liquid completely covers the fish. Add bay leaf, salt and spices. The approximate volume of water is 3 liters.
Before the liquid boils, try to remove all the foam that will form on the surface of the water. This will ensure your soup is clean and clear.
While the fish stock is cooking, prepare the vegetables. Peel and wash the carrots, and then cut into thin rings or half rings approximately 1-1.5 cm in size. Peel the onion and finely chop, as if for frying.
When the fish broth boils, add carrots and cook for 20 minutes.
Peel the mushrooms and cut into small cubes.
Pour oil into a hot frying pan and heat. Fry the onion until translucent and then add the champignons to the pan. Stir. Simmer the onions and mushrooms for 10 minutes.
Cut the boiled fish from the broth into portions and place back into the pan.
Add the contents of the skillet to the saucepan. Stir.
Grate the cheese using a coarse grater and, stirring, add to the soup in small portions. The hot liquid will melt the cheese quickly.
At the end of cooking, add finely chopped dill to the soup.
Squeeze the juice from half a lemon and add little by little to the soup, tasting it. Do not overdo it with the addition of lemon, which is intended to highlight the bland taste of the fish.
Serve the soup hot with a dollop of sour cream and croutons.

Mushroom soup with melted cheese and meatballs

You will need:

Minced meat (any) - 350 g;
Fresh champignons - 200 g;
Processed cheese - 200 gr;
Potatoes - 0.5 kg;
Onions - 2 pcs;
Carrots - 1 medium;
Salt and pepper to taste;
Favorite greens.

Preparation:

1. Pour water into a saucepan and place on the stove.

2. Peel and cut the potatoes into cubes or strips, and as soon as the water boils, immediately throw the potatoes into the pan.

3. While the potatoes are cooking, you need to peel the onions and carrots. Place one onion on the mince, chop the second, grate the carrots on a coarse grater. Fry vegetables in vegetable oil until golden brown.

4. While the vegetables are fried, you need to make meatballs. To do this, add onion, salt and pepper to taste to the minced meat and form balls with a diameter of about 1.5 cm.

5. As soon as the potatoes boil, you need to immediately add the meatballs to the pan and cook until tender for about 20 minutes. During this time, the onions and carrots will have time to fry.

6. As soon as the vegetables are ready, add mushrooms to them and fry for about 15 minutes.

7. Now you need to add onions, carrots and mushrooms, as well as cheese, to the soup. Add salt, pepper and cook over low heat until the cheese is completely dissolved.

When serving, sprinkle with any herbs.

Selection and preparation of ingredients

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

Did you know? The oldest recipe for European soup dates back to the 4th century. According to a cookbook that has survived to this day, it was prepared using wheat, minced meat, fish sauce, olive oil, bay leaf, cumin and pepper.

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

Mushroom soup with chicken, broccoli and cheese

You will need:

Chicken meat - 600 g;
Potatoes - 0.5 kg;
Champignons - 250 gr;
Processed cheese 200 gr;
Broccoli - 250 gr;
Carrots - 1 piece;
Onion - 1 piece;
Salt and pepper to taste;
Favorite greens.

Preparation:

1. Pour water over the chicken, put it on the stove and cook for about 45 minutes until done. Then remove and cool.

2. Peel the potatoes and carrots, cut the potatoes into cubes and the carrots into strips. Place vegetables in chicken broth and cook for 20 minutes.

3. While the vegetables are boiling, fry the onion in vegetable oil until golden brown and add mushrooms to it. Fry until the liquid has completely evaporated.

4. Add broccoli with onions and washed, cut into pieces and chopped, boiled chicken meat to the pan. Cook over low heat for another 10-15 minutes.

5. Add cheese, salt and pepper to taste. Remove from heat after the cheese has completely dissolved.

When serving, you can sprinkle with herbs.

Useful tips

You can replace the champignons with seasonal wild mushrooms. Chanterelles and oyster mushrooms will add benefits to the soup, and porcini mushrooms and boletus will make the aroma more refined and stronger.
Soup based on vegetable broth will last in the refrigerator for 2-3 days without harm, but it will lose its aroma and the taste will not be as delicate as in the first minutes after preparation.
Vary your spices. Try adding dried thyme - you'll love it! Italian herbs (mixture), grated nutmeg, dried garlic, different types of pepper will add interesting notes to the aroma and complement the taste. By the way, you can also try ready-made spice mixtures for mushroom dishes.
For croutons, use stale white bread. Be sure to cut off the crust. After cutting into cubes, dry in the oven for 10 - 15 minutes. Try the option of frying in vegetable oil with garlic - the taste will become more Italian.