Oyster mushroom soup with melted cheese. Cheese soup with champignons and oyster mushrooms Soup with oyster mushrooms and homemade noodles in chicken broth

10.05.2022

Mushrooms give any dish a unique taste and aroma. It is difficult to find a person who would be indifferent to them. Oyster mushrooms are the most inexpensive mushrooms and are available throughout the year. They are not much inferior in quality to more expensive products in this category. Oyster mushroom puree soup turns out to be unusually tender, has an aroma characteristic of mushrooms, and is easy and quick to prepare. You can eat it as often as you want: it does not burden the stomach and does not impoverish the family budget.

Cooking features

Oyster mushroom puree soup is prepared using approximately the same technology as other creamy soups. First, the products are boiled, crushed, thickened with flour or, on the contrary, diluted with cream, brought to a boil and served at the table. Such a simple cooking technology almost does not give a chance to spoil the dish, but some housewives still have failures. The reason is ignorance of several important points.

Do not use old and very 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 a lot, and the soup from them will turn out to be watery.
When preparing a sauce from flour, in order to thicken the soup, it is necessary to introduce a liquid ingredient (broth, milk, cream) into the flour frying. If you do not beat the contents of the saucepan with a whisk, lumps may form. If their formation could not be prevented, the sauce is filtered through a sieve and only then the preparation of the dish is continued, focusing on the instructions in the recipe.
To give the soup a delicate creamy taste, cream or chopped cheese is added to it. These components are placed at the last stage of cooking, when all other products are already cooked and chopped. After adding cream or cheese, the soup must be brought to a boil, otherwise it will quickly deteriorate.

Before serving, oyster mushroom soup can be seasoned with sour cream, sprinkled with herbs, wheat croutons. Try not to choose croutons with a strongly pronounced spicy taste; croutons with a taste of cheese, mushrooms or herbs are the best choice.

Oyster mushroom and potato soup

oyster mushrooms - 0.3 kg;
potatoes - 0.5 kg;
sour cream - 0.25 l;
onions - 0.2 kg;
butter - 40 g;
water - 1 l;
salt, pepper, fresh herbs - to taste.

Cooking method:

Clean the oyster mushrooms, wash them, separate the caps from the solid base, cut into strips.
Fill the legs with water, put on the stove.
Peel potatoes, cut into medium sized cubes.
When the water in the pan boils, lower the potatoes into it, cook until soft.
Remove the mushroom stalks from the broth, discard, place the potatoes in a blender bowl, puree and return to the pot.
Free the onion from the husk, cut into cubes.
Melt the butter in a deep frying pan, put the onion and mushrooms in it. Saute until the moisture released from the mushrooms has evaporated.
Transfer the mushrooms to a blender bowl, chop. Transfer to bowl with soup.
Add salt, spices and sour cream, mix.
Bring soup to a boil over low heat, stirring constantly. When it boils, remove the pot from the heat.

Pouring the soup into bowls, pour a handful of finely chopped greens into each. Wheat croutons will not be superfluous either.

Oyster mushroom and cauliflower soup

cauliflower - 0.5 kg;
oyster mushrooms - 0.5 kg;
onions - 100 g;
butter - 20 g;
water - 1.5 l;
cream - 0.3 l;
salt, pepper, crackers - to taste.

Cooking method:

Wash the cauliflower, dividing into inflorescences.
Clean, wash and pat dry the mushrooms. Cut off the legs, you won't need them. Cut the caps into small cubes.
Boil water. Put cauliflower and mushrooms in it. Boil 20 minutes.
Finely chop the onion, fry in butter, transfer to the soup.
After cooking the soup for another 5 minutes, remove it from the heat and use an immersion blender to turn it into a homogeneous thick mass.
Salt and pepper the soup, pour in the cream.
Bring the soup to a boil, turn off the heat.

Soup prepared according to this recipe is served with croutons. You can cook them yourself from a stale loaf. It is cut into cubes or bars, laid out on a baking sheet and sent to the oven. The croutons are kept in the oven until they are browned.

Creamy oyster mushroom soup with cheese

oyster mushrooms - 0.4 kg;
potatoes - 0.4 kg;
onions - 0.2 kg;
carrots - 100 g;
processed cheese - 0.3 kg;
water - 1.5 l;
fresh herbs - 100 g;
salt, pepper - to taste;
vegetable oil - how much will it take.

Cooking method:

Clean the oyster mushrooms. After washing and drying, separate the hats from the legs. Cut the caps into small pieces of arbitrary shape.
Scrape the carrots, wash and pat dry with a tissue.
Cut the carrot into small cubes.
Remove the husks from the onions, cut them into small cubes.
Cut the melted cheese into small plates or cubes. You can freeze and grind on a coarse grater.
Heat the oil in a saucepan, put the onion in it, fry lightly.
Add the oyster mushrooms and fry them for 10 minutes, stirring occasionally so that the mushrooms do not burn.
Peel the potatoes, cut into pieces about 1 cm in size.
Put carrots and potatoes in water. Bring to a boil and cook until the vegetables are soft.
Pour off half of the vegetable broth, add the mushrooms to the remaining soup, continue to cook for 10 minutes.
Grind the soup with a blender.
Boil the broth separately, put the cheese in it. Cook, stirring, until the cheese is completely melted.
Combine the contents of two saucepans, bring to a boil over low heat.
Add finely chopped herbs, salt and black pepper. Boil for 2-3 minutes.

The soup prepared according to this recipe is tender, with a pronounced creamy-cheese taste and mushroom aroma. Despite the smooth texture, the dish is hearty.

Creamy oyster mushroom soup

oyster mushrooms (caps) - 0.4 kg;
potatoes - 0.5 kg;
onions - 0.3 kg;
garlic - 5 cloves;
cream - 120 ml;
flour - 20 g;
butter - 20 g;
chicken broth - 1.5 l;
olive oil - how much will go;
salt, pepper - to taste.

Cooking method:

Onion cut into rings.
Washed and towel-dried mushroom caps cut into small pieces of any shape.
Finely chop the garlic with a knife.
Peel the potatoes, cut into medium-sized cubes or bars.
Pour oil into the bottom of the pan, heat it.
Put the onion, fry it until golden brown.
Add mushrooms and garlic. When they are fried, put the potatoes in the pan, lightly brown them.

Recipe for cheese soup with champignons and oyster mushrooms with a step-by-step photo. Thanks to the addition of processed cheese to the soup, the dish turns out to be a delicate creamy taste.
Bright taste, amazing aroma, nutritional value and benefits - all this can be attributed to mushroom soups, which are loved by both adults and children. All kinds of mushroom soups can be observed in many cuisines of the world. They are prepared by absolutely all people, in areas where mushrooms grow. Therefore, it is difficult to name the date of invention of this first dish.

You can talk endlessly about the beneficial properties of mushroom soups: they are rich in minerals, vitamins, amino acids, and polyunsaturated fats. But for the preparation of such soups, following old recipes, a lot of effort is expended. First you need to collect mushrooms, while not making a mistake which are edible and which are not. And this is only possible for experienced mushroom pickers, to whom most residents of modern megacities do not belong. Then the collected mushrooms should be properly prepared, which is also not an easy task.

Therefore, modern cooking does not stand still and works for the benefit of housewives. Today, cooking mushroom soup is not difficult. Indeed, for its preparation, universal and widespread mushrooms are used - champignons. The recipe for champignon mushroom soup with cheese is extremely simple and can be prepared in just 30 minutes, and in several different ways, from which the taste of the dish will differ slightly.

Calorie content per 100 g - 50 kcal.
Servings - 4
Cooking time - 30 minutes

Ingredients:

Champignons - 250 g
Oyster mushrooms - 150 g
Potatoes - 2-3 pcs. depending on size
Onion - 1 pc.
Processed cheese - 100 g
Dill - bunch
Salt - to taste
Black ground pepper - to taste
Refined vegetable oil - for frying
Bay leaf - 3 pcs.
Allspice peas - 3 pcs.
Seasoning for mushrooms - 0.5 tsp

Cheese soup with champignons

1. Wash champignons and oyster mushrooms under running water, put on a towel to drain excess liquid. You can peel the mushroom caps if you like. Then cut the mushrooms: large into 4 parts, small into 2. You can not cut the oyster mushrooms.

2. Pour vegetable oil into a frying pan and heat. Then send the mushrooms to fry.

3. It is not worth frying them to brown, it is enough to bring them to a translucent or light golden color.

4. In parallel with the mushrooms, peel the potatoes, wash them and cut them into cubes.

5. Put the potatoes in a saucepan, add the peeled onion, bay leaf and peppercorns. Fill everything with drinking water and send to cook on the stove.

6. Boil the potatoes for about 15 minutes and add the fried mushrooms to the pan. Then send the pan to the fire. Also remove the onion from the pan, as it has done all its functions: it has given off taste and aroma.

7. Grate melted cheese on a coarse grater.

8. Put the cheese in the pan and stir the soup all the time so that the cheese is completely dissolved.

9. Season the soup with mushroom seasoning and finely chopped, which can be replaced with frozen or dried. Adjust the taste of the dish with salt and black pepper. Boil the soup with all the ingredients together for about 2-3 minutes and you can pour it into bowls.

It is best to consume the soup while it is fresh, because after standing in the refrigerator, it loses some of its flavor properties and becomes less aromatic.

No mushrooms? Then see a simple recipe for cheese soup with chicken, potatoes and crackers:

To prepare mushroom soup from oyster mushrooms, the recipe can be classic or supplemented with various ingredients. All of them will only emphasize the exquisite and delicate mushroom taste. Despite the wide variety of culinary recipes, they are all quite simple, and cooking the first course does not take much time. Each housewife has her own signature way of cooking oyster mushroom soup. And if not, then several proposed popular ways of making soup will replenish the culinary piggy bank.

The most popular first courses

Consider how to cook oyster mushroom soup with cream, cheese or other ingredients. It would take a small book to go into detail about all the ways to cook just this type of mushroom, so only a few of the most popular will be listed below.

Classical

This recipe does not require a large number of components to prepare it, the necessary products can always be found at home.

Required:

4-5 small potatoes;
1 carrot;
1 medium onion;
300 g oyster mushrooms;
salt to taste;
some vegetable oil.

For dressing, you need sour cream and dill.

Walkthrough:

Peel and wash vegetables.
In a saucepan with boiling water, put the potatoes cut into strips and finely chopped greens, salt.
In a frying pan in sunflower oil, sauté onions and shredded carrots until the vegetables acquire a pleasant ruddy color.
Add sliced oyster mushrooms to the browned carrots and onions. Fry the mixture with mushrooms until the moisture is completely evaporated.
Add the finished frying to the broth to the potatoes and herbs, cook for about 5 minutes.

Pour the resulting soup into bowls and top with sour cream before serving.

with noodles

Oyster mushroom soup with noodles is prepared in almost the same way as in the previous case, but only at the moment when oyster mushrooms are added to vegetables for frying, 100-200 g of noodles should be poured into the pan where potatoes and greens are boiled.

The noodle soup prepared according to this recipe is also served with cream or sour cream. Instead of noodles, you can add rice or buckwheat boiled until half cooked.

With added cheese

To prepare a soup with cheese, you will need the products listed in the classic recipe, and an additional 200-250 g of processed cheese. We cook in the same way as described above, and at the end, 2-3 minutes before readiness, add the grated processed cheeses to the pan and stir the resulting mass until completely homogeneous. Serve also with cream, but it is recommended to add croutons to the cheese mushroom soup before serving. It is better to make them yourself by drying diced bread in the oven and rubbing it with garlic.

Puree

We prepare soup from oyster mushrooms, as indicated above in the classic recipe, only we cut all the components as finely as possible. After cooking, the mushroom broth with all the components in it is poured into a blender and chopped. Before serving, decorate the finished mass with finely chopped greens and add croutons to it. In the same way, puree soup can be made with the addition of processed cheese.

From the description it can be seen that the recipes for oyster mushroom soup are very similar. To prepare the soup, no special culinary skills are required, and cooking will take no more than half an hour.

The proposed recipes for fresh oyster mushroom soup describe in detail how to cook the first course correctly. But still, it is worth listening to the recommendations of the chef, because thanks to them the dish will become even tastier:

Before you start cooking, oyster mushrooms are cleaned and washed thoroughly.
You can add raw mushrooms for cooking, but preliminary frying promotes the release of mushroom juice, which will give a special taste to the first course. Cooked meat or poultry is finely chopped and added at the same time as frying.
When cooking, it is recommended to put a whole carrot in the broth, this will emphasize the richness of the broth taste.
Hats and legs can be used for cooking, but hats are more delicate. Professionals recommend adding only hats to the broth, and using the legs for cooking mushroom caviar or other dishes where complete grinding of the product is necessary.
In order for the caps to retain their shape, they must be lightly fried in a small amount of oil, and only then added to the roasting vegetables.
Mushrooms can be boiled or fried for no more than 20 minutes. If frying is longer, the product will lose its delicate texture.
As a seasoning, you can use any herbs and spices. All seasonings, with the exception of bay leaf, are added 2-3 minutes before the end of cooking.

There are a lot of recipes for mushroom soup, but those proposed here are universal. By replacing just one component, you can get a dish with a new, original taste.

esobnyachkom.ru

Mushroom soup with fresh mushrooms and melted cheese

Set of ingredients: 90 g of processed cheese, onion, 5-6 pcs. potatoes, carrots, a clove of garlic, 160 g of porcini mushrooms, bell pepper, a bunch of fresh parsley and dill, salt, freshly ground pepper.

Potatoes are peeled and cut into cubes, after which they are immediately sent to boil.
Onion straws and carrots are fried until golden brown in well-heated fat. Pieces of porcini mushrooms are also sent there. The ingredients are fried together.
After 7-8 minutes, pieces of sweet pepper are poured into the pan.
The mass languishes until all components are softened.
The roast is laid out in a pan with potatoes.
Grated garlic, chopped herbs, pieces of melted cheese are added to the soup.
The dish is salted, peppered.

Let the soup simmer a little and serve with sour cream.

cream recipe

A set of ingredients: half a liter of meat broth, turnip, 2 tbsp. l. butter and first-class flour, a pound of frozen mushrooms, 80 g of processed cheese, 90 ml of very fat cream, salt.

The onion is coarsely chopped and fried until golden brown in half the butter.
Next, mushrooms are added to the pan, the mass is mixed and stewed over low heat for 12-15 minutes. The mixture is then mashed with a blender until pureed.
Flour is fried in the remaining oil in a saucepan. It should acquire a pleasant nutty flavor. The broth is poured into the flour, and the mass from the blender is added.
It remains to add cheese, cream and salt. The dish is left on the fire for another couple of minutes.

Mushroom soup with cream and cheese is served hot with white croutons.

Delicate mushroom cream soup with melted cheese

A set of ingredients: 720 g of mixed mushrooms, 2 potatoes, onion, salt, 3-4 garlic cloves, a full glass of heavy cream, the same amount of chicken broth, half a glass of dry white wine, 110 g of processed cheese, olive oil and butter, salt.

Mushrooms are cut into pieces, potatoes are chopped into cubes.
Chopped onions and garlic are fried in a mixture of butter and olive oil.
Then the prepared ingredients from the first step are added to the pan. Together they are fried for 10-12 minutes. The mass is salted, sprinkled with pepper, transferred to a saucepan with hot broth.
Wine is added to the mixture.
The soup is cooked for about half an hour.
The saucepan is removed from the fire. Its contents are ground with a blender to a creamy consistency.
It remains to add cheese, salt and return the container to the fire. Soup puree with melted cheese is heated until the latter is dissolved.

It is especially effective to serve treats in bread pots.

From dried mushrooms

A set of ingredients: 70 g dried porcini mushrooms, salt, carrots, a pinch of white pepper, 3 potatoes, 2 processed cheeses, onion.

Mushrooms are washed and soaked for 1.5 hours. Then they are cut into small pieces and boiled for 35-45 minutes.
Vegetables, except for potatoes, are finely chopped and fried in any fat until golden brown.
Mushrooms are sprinkled with cubes of potatoes and vegetable frying. The ingredients are cooked until softened.
Grated cheese, salt, white pepper to taste are added to the base.

The treat is cooked for another 6-8 minutes. Decorated with various greens.

From champignons in a slow cooker

A set of ingredients: 180 processed cheese and a similar amount of fresh mushrooms, 1 liter of water, carrots, onions, salt, dry herbs and dry garlic.

Chopped vegetables and mushrooms are laid out in the bowl of the “smart pan” with heated oil. They are prepared in the "Frying" program for 15-20 minutes.
Water is poured into them, spices, salt are added.
In the "Steaming" mode, it cooks for 15 minutes. During this time, melted cheese dissolves in it.
Next, the champignon soup is switched to the "Heating" mode and left for half an hour.

Served with toasted bread and grated semi-hard cheese.

With oyster mushrooms and melted cheese

A set of ingredients: 320 g of oyster mushrooms, 1.5-1.8 liters of pure water, 220 g of processed cheese, large carrots, onions, salt, 3 potatoes.

Mushrooms are peeled, finely cut and, together with potato cubes, are sent to boil.
Onions and carrots are randomly chopped and fried for 5-6 minutes in hot fat.
Cheese goes to the freezer. When it hardens a little, the product is rubbed on a fine grater and sent to the soup. That's where the frying is added.
Together, the products are cooked for another 8-9 minutes.

The soup is salted, seasoned with any chosen spices and served hot to the table.

Sausage

A set of ingredients: 220 g of smoked sausage, 6-8 champignons, a handful of spider web vermicelli, carrots, 3 potatoes, 190 g of processed cheese, onion, salt, white pepper.

Potato straws are sent to boil.
Pieces of mushrooms and other declared vegetables are well fried in oil. It is best to take a mixture of butter and sunflower for this purpose.
The sausage is peeled and cut into pieces. Together with slices of cheese, it is transferred to the potatoes. Fried vegetables, salt, white pepper are also sent there.
It remains to pour vermicelli into the pan and cook for 5-6 minutes.

The soup is served with fresh herbs or homemade croutons.

With Chiken

A set of ingredients: large carrots, 5-6 large champignons, onion, 2 medium potatoes, chicken drumstick, 90 g of processed cheese, dry garlic, salt.

Chicken drumstick is sent to boil in salted boiling water. After 15-17 minutes, potato cubes are poured into it. Cooking continues for the same amount of time.
Onions, mushrooms and carrots are minced and fried in a minimum amount of oil.
The meat is cut from the bone, disassembled into fibers and returned to the broth. Along with it, soft cheese, granulated garlic, roasting are added.

The food languishes for another 10 minutes and, if necessary, is salted.

attuale.ru

Soup with oyster mushrooms, cheese and chicken

On cold winter days, you always want something warm, tasty and fragrant. Mushroom soup with oyster mushrooms and cheese is perfect for this occasion.

Noodles - 300 g;
Processed cheese - 200 g;
Garlic cloves - 4 pcs.;
Star anise - 1 pc.;
Ginger - a small piece;
Chicken fillet - 300 g;
Oyster mushrooms - 400 g;
Vegetable oil;
Bulgarian pepper - 2 pcs.;
Soy sauce - 30 ml;
Chili pepper - half a pod;
Green onions - 100 g;
Salt.

Peel the ginger and cut into thin sticks, chop the garlic cloves with a knife, and cut the bell pepper into noodles.

Remove the skin and fat from the fillet, wipe with a napkin and cut into thin slices.

Disassemble the oyster mushrooms, cut off the lower part of the stem and rinse in water. Place on paper towel to drain water and cut into pieces.

Heat a deep frying pan with oil, put ginger, garlic, meat and mushrooms into it.

Fry everything until golden brown, about 10-15 minutes.

Pour in soy sauce, add star anise, bell pepper and chili pepper, cut into circles. Stir in the pan and simmer for 2-3 minutes.

Put the mass from the pan into a saucepan, pour boiling water and boil for 5 minutes.

Separately, boil the noodles in a saucepan, put them in the soup with a slotted spoon, salt to taste, pour in the grated processed cheese and let it boil until it dissolves.

Before serving, sprinkle chopped green onions into each serving plate.

Oyster mushroom soup with melted cheese and potatoes

Oyster mushroom soup with melted cheese is perfect for quick cooking and will take no more than 30 minutes of your time.

Oyster mushrooms - 500 g;
Potatoes - 6 pcs.;
Processed cheese - 300 g;
Onions - 2 pcs.;
Dill parsley - 1 bunch;
Mushroom broth - 1.5 l;
Olive oil;
Paprika - 1 tsp;
Dry carrots - 1 tbsp. l.;
Ground black pepper - ½ tsp.

Peel potatoes, wash and cut into thin sticks. Pour in the broth and cook for about 15 minutes until tender.

Onion cut into cubes, fry in oil for 5-7 minutes and add diced mushrooms.

Simmer the mass under a closed lid for 10 minutes.

Before grating melted cheese, it is better to hold it in the freezer for a while, then it will be more convenient to work in it.

Add paprika, ground black pepper, dry carrots to the soup, mix and throw in the grated cheese.

Simmer soup over low heat until cheese is melted.

Remove from stove and leave to infuse for 15 minutes.

Before serving, sprinkle oyster mushroom soup with melted cheese with chopped herbs.

Soup with oyster mushrooms, cheese and white wine

We offer a recipe for oyster mushroom soup with cheese, which is easy and quick to prepare. It can be served with garlic croutons and vegetable salad.

Oyster mushrooms - 700 g;
Hard cheese - 150 g;
Water - 1 l;
Butter - 50 g;
Vegetable oil - 30 ml;
White wine - 100 ml;
Garlic cloves - 2 pcs.;
Egg yolks - 4 pcs.;
Onions - 2 pcs.;
Salt;
Tomato paste - 70 g.

Peel the onion, chop and fry in butter until golden brown.

Peel the mushrooms, remove the lower part of the leg, rinse with water and cut into pieces.

Chop the garlic into cubes, combine with mushrooms and add everything to the fried onions, adding vegetable oil.

Stew for 15 minutes over medium heat under a closed lid, pour in water, wine, tomato paste and all spices.

Boil for 15 minutes, beat the yolks separately in a bowl, add grated cheese to them and whisk again with a whisk.

Pour the mixture into the soup in a thin stream, stirring constantly, and cook for 10 minutes.

Pour the soup into serving bowls and serve with black bread.

Recipe for oyster mushroom soup with cheese and potatoes

We offer you to familiarize yourself with the recipe for oyster mushroom soup with cheese and potatoes. It turns out incredibly satisfying and tasty, with a bright creamy mushroom aroma. And from meat we will use beef tongue.

Beef tongue - 400 g;
Oyster mushrooms - 600 g;
Potato - 400 g;
Cream cheese - 150 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Garlic - 2 cloves;
Greens (any);
A mixture of ground peppers - 1 tsp;
Salt;
Vegetable oil.

To prepare oyster mushroom soup with potatoes and cheese, you first need to boil the beef tongue until tender, remove and cool.

Peel potatoes and carrots and cut into cubes, add to the boiling broth where the tongue was cooked, and cook for 20 minutes until tender.

Mushrooms cut into slices and put into a saucepan with vegetables (leave a few pieces whole and also throw into the soup for 10 minutes).

Remove the whole mushrooms from the soup and put on a plate.

Cut the onion into cubes and fry in oil until transparent.

Peel the garlic, rub on a fine grater and combine with onions, fry for 3-5 minutes.

Cut the tongue into small cubes and add to the soup, let it boil for 15 minutes.

Add the contents of the pan to the pan, salt, add a mixture of peppers and cook for 5 minutes.

Grate the cream cheese directly into the pan and cook until melted, about 5-7 minutes.

Pour the soup into bowls and put 2 boiled mushrooms in each of them, sprinkle with chopped herbs and serve.

Salad with oyster mushrooms, cheese and corn

I must say that mushrooms and cheese are perfectly combined not only in soup. So, we suggest you cook a delicious salad with oyster mushrooms and cheese. It can be put on the festive table, or you can diversify your daily menu.

Oyster mushrooms - 400 g;
Processed cheese - 150 g;
Eggs - 4 pcs.;
Salt;
Canned corn - 1 can;
Garlic - 1 clove;
Greens (any);
Mayonnaise - 150 ml.

Boil eggs in advance, about 15 minutes, put in cold water, peel and cut into pieces.

Mushrooms clean from dirt, rinse and boil for 20 minutes in salt water. Rinse under running water and cut into cubes.

Combine eggs, mushrooms and grate melted cheese on a grater, mix everything.

Drain the liquid from the canned corn and combine the corn with the salad.

Mix, season with mayonnaise, salt and mix again.

Before serving, you can put green parsley or basil leaves on the salad.

The recipe for salad with oyster mushrooms and cheese will be loved by your family, and they will often ask for it.

mushroom-info.ru

How to cook oyster mushroom soup

Oyster mushrooms sold in supermarkets are mushrooms that are grown artificially. They are absolutely safe, it is impossible to poison them. Preparing oyster mushrooms is not a difficult task. Mushrooms are simply washed, then cut into pieces and dipped into the broth. If desired, 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 fragrant 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 the mushrooms, then 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.

Vegetarian soups can be prepared from oyster mushrooms, they are very tasty. More hearty options for the first course are cooked in meat or poultry broth.

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 Bulgarian pepper;
1 onion;
100 gr. soft processed cheese;
2 liters of water;
bay leaf, salt, pepper to taste.

We measure out two liters of water, put it to boil in a saucepan. We put a frying pan on another burner, heat vegetable oil on it. Finely chop the onion, fry it in oil. When the onion becomes translucent, add finely chopped bell pepper, mix. Add oyster mushrooms to vegetables, cut into small pieces of arbitrary shape. Saute mushrooms for 5-7 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 boiled. Put the peeled and diced potatoes in boiling water. Add salt. Cook for 10 minutes until the root crop is ready. Then add the fried mushrooms with vegetables, mix.

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

Soup puree 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 of vegetable oil;
herbs and spices to taste.

We clean and wash mushrooms and vegetables. Boil water, add salt. Dip potatoes and carrots cut into medium-sized cubes into boiling water, cook vegetables at a slow boil.

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). We shift the fried mushrooms into a pan with vegetables and continue cooking until the root vegetables are ready. A few pieces of fried mushrooms can be left for serving.

Cool the soup a little, drain the broth through a sieve (do not pour it out). We turn the vegetables into a puree with a blender or simply knead and rub through a rare sieve. We dilute the puree of mushrooms and vegetables with the left broth to the desired density. Then heat the soup over the fire until it boils. Pour the puree soup into deep soup cups, put a few slices of fried oyster mushrooms on top, decorate with a sprig of parsley or dill.

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 it is such cheese that diverges well in hot water.

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

Pour 2 liters of water into the pan (you can use any broth), put on the stove. We clean the mushrooms and vegetables. Cut oyster mushrooms into small pieces, potatoes - into small cubes. Dip the potatoes and oyster mushrooms in boiling water and cook at a low boil, adding salt.

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

We shift the vegetables to the pan, where the potatoes and oyster mushrooms have already been cooked. Add the melted cheese cut into small pieces to the soup, stir until the cheese is completely dissolved. Add finely chopped greens, stir, bring to a boil and remove from the stove. Leave to infuse under the lid for thirty minutes.

Mushroom soup "Velvet" with chicken

This soup got its name for a reason, it has a mild taste and velvety texture. Let's cook it with chicken.

1 chicken fillet;
250 gr. oyster mushroom;
3 large potatoes;
1 carrot;
0.25 part of celery root;
1 onion;
1 tablespoon of 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, cut off the dense bases from them. Set the hats aside for now. Clean and wash all vegetables. Cut carrots and celery into large pieces. Pour water into the pan, put the washed chicken fillet, bring to a boil. We remove the foam that has floated to the surface of the liquid.

Reduce the heat, cook at a very low boil for about 15 minutes. Then put the slices of carrots, celery and cut oyster mushroom bases into the broth. Add some salt and continue cooking for another 20 minutes.

We extract the bases of oyster mushrooms from the broth, we will no longer need them, so we send them to the trash can. We take out the finished fillet and leave it to cool slightly. Add equally coarsely chopped potatoes to the broth to the vegetables and cook until it is ready, adding a bay leaf.

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

Check the readiness of the potatoes. If it is cooked, remove the pan from the stove and pour almost all the broth into another container, leaving a little (about a glass) at the bottom of the pan. We remove the bay leaf, and grind the vegetables in blenders into a homogeneous puree. Then pour the previously drained liquid into the puree until the desired thickness of the soup.

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

Cream soup with oyster mushrooms and cream

Oyster mushroom cream soup cooked with cream has a very delicate texture.

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 crackers for serving.

We wash and clean the potatoes. We cut the root vegetables into 4-6 parts and set to boil. We wash the oyster mushrooms, cut into slices. Fry the chopped mushrooms in vegetable oil, when the liquid secreted by the mushrooms evaporates from the pan, add finely chopped onions and continue to fry everything together.

Drain the liquid from the boiled potatoes, knead the root crops. Add mushrooms to the potatoes, beat the mass with a blender, gradually pouring hot cream. Whisk until completely smooth. Serve with crackers, garnished with herbs.

Lean mushroom soup with vermicelli

Very quickly you can cook mushroom soup with vermicelli.

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

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

We lower the potatoes cut into thin sticks into boiled water, salt. After 5 minutes, add the vermicelli, mix and cook until the potatoes are ready. Then we shift mushrooms with vegetables into 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.

Soup with oyster mushrooms and homemade chicken noodles

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 of flour;
1 egg;
50 gr. butter;
salt and pepper to taste;
half a small chicken.

We wash the chicken, put it in a saucepan. We cut off dense bases from oyster mushrooms, we also add them to the chicken. Pour the products with 2.5 liters of water and set to boil. Remove the foam from the boiled broth. Reduce the heat and simmer at a low boil for about 40 minutes.

At the end of cooking, add salt, bay leaf and a couple of peas of allspice. 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 in the broth.

We clean vegetables. In the boiling broth put the potatoes cut into small strips. Fry finely chopped onion, parsley root and carrot in butter. We also put chopped oyster mushrooms 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. We roll it as thin as possible, let the layer dry. Then we turn the layer into a roll and cut it thinly. Put the finished noodles on a tray and let dry, shaking occasionally so that it does not stick together.

Soup with buckwheat and fresh oyster mushrooms

We will prepare a light, hearty and fragrant 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 finely chopped herbs;
salt and pepper to taste.

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

Cut the onion into small cubes and fry the carrot in oil. Five minutes after the start of frying, add finely chopped bell pepper and thinly sliced oyster mushrooms. Saute everything together until the mushrooms are cooked.

Mash the cooked potatoes right in the pan with a crusher. Add fried mushrooms and vegetables to the soup. We bring the soup to taste by adding spices. Continue cooking for another 3-4 minutes. Then leave the soup to infuse for half an hour. Serve sprinkled with fresh herbs.

Mushroom goulash soup

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

400 gr. boneless beef;
500 gr. oyster mushroom;
30 gr. dry porcini mushrooms (for aroma and a more pronounced mushroom taste);
1 onion;
1 carrot;
70 gr. root celery;
350 gr. potatoes;
1 hot pepper;
3-4 cloves of garlic;
1.5 tablespoons of flour;
1 tablespoon ground sweet paprika;
3 bay leaves;
salt and herbs to taste;
3 liters of water.

Soak dry mushrooms in cold water. 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 mushrooms will lose some of the flavor.

Cut the soaked mushrooms into large pieces. Finely chop the hot pepper (remove the seeds). Grind peeled vegetables - onions, celery, carrots, cutting them into thin strips. We cut the potatoes into cubes.

We clean the beef well and cut into pieces, like for goulash. Heat the oil in a heavy bottomed saucepan or cauldron. We put the prepared meat and fry it until a light crust appears. Then we add coarsely chopped porcini mushrooms to the meat, fill it with water and cook for about one hour at a low boil, removing the foam.

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

We clean the oyster mushrooms from the dense lower parts, cut into small pieces. We spread the mushrooms in a pan and lightly fry, sprinkle the mushrooms with flour, mix and fry until golden brown.

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

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

Mushroom soup with milk in a slow cooker

It is easy to cook mushroom soup in a slow cooker.

300 gr. oyster mushrooms;
1 onion;
2 potatoes;
1 small carrot;
600 ml full fat milk (6%) or cream (10%);
800 ml of water;
1 tablespoon of wheat flour;
vegetable oil for frying;
herbs, salt and pepper to taste.

We cut the onion into small pieces, rub the carrots on a medium-sized grater. We cut the potatoes into cubes, and oyster mushrooms into small oblong pieces.

Pour vegetable oil into the bowl, put onions and carrots, cook in the “baking” or “frying” mode for 10 minutes. Then add pieces of mushrooms and continue to cook on the same mode for another 10 minutes.

Put the cubes of raw potatoes in the bowl, mix. Pour water and milk, add salt. Turn on the “steaming” mode and bring the liquid to a boil. Then we switch the device to the “extinguishing” mode by setting the timer for 1 hour. Shortly before readiness, pour a little liquid from the bowl and stir a tablespoon of flour in it.

Pour this mixture into the soup, stir. We bring the dish to taste by adding spices. Turn on the “steaming” again and bring the soup to a boil. As soon as the liquid boils, turn off the device and let the soup brew for 10 minutes. Serve sprinkled with finely chopped herbs.

4allwomen.ru

Champignons - 250 g
Oyster mushrooms - 150 g
Potatoes - 2-3 pcs. depending on size
Onion - 1 pc.
Processed cheese - 100 g
Dill - bunch
Salt - to taste
Black ground pepper - to taste
Refined vegetable oil - for frying
Bay leaf - 3 pcs.
Allspice peas - 3 pcs.
Seasoning for mushrooms - 0.5 tsp

Classical

This recipe does not require a large number of components to prepare it, the necessary products can always be found at home.

Required:

4-5 small potatoes;
1 carrot;
1 medium onion;
300 g oyster mushrooms;
salt to taste;
some vegetable oil.

For dressing, you need sour cream and dill.

Walkthrough:

Peel and wash vegetables.
In a saucepan with boiling water, put the potatoes cut into strips and finely chopped greens, salt.
In a frying pan in sunflower oil, sauté onions and shredded carrots until the vegetables acquire a pleasant ruddy color.
Add sliced oyster mushrooms to the browned carrots and onions. Fry the mixture with mushrooms until the moisture is completely evaporated.
Add the finished frying to the broth to the potatoes and herbs, cook for about 5 minutes.

Pour the resulting soup into bowls and top with sour cream before serving.

with noodles

Soup with mushrooms and noodles will perfectly satisfy hunger

The noodle soup prepared according to this recipe is also served with cream or sour cream. Instead of noodles, you can add rice or buckwheat boiled until half cooked.

With added cheese

Puree

There are a lot of recipes for mushroom soup, but those proposed here are universal. By replacing just one component, you can get a dish with a new, original taste.

Oyster mushroom soup is a tasty and hearty version of a lean dish. The nutrients of mushrooms will make up for the lack of animal protein, which is so lacking in fasting people. Gourmets will be pleased with more complex recipe options, with the addition of cheese sauce and broths. So, let's figure out how to cook a healthy lunch?

Oyster mushroom soup

Ingredients

oyster mushrooms 400 grams Potato 5 piece(s) Bulb 1 piece(s) Carrot 2 pieces)

Servings: 4
Cooking time: 30 minutes

How to choose delicious mushrooms?

Delicious mushroom soup requires equally tasty ingredients. Oyster mushrooms should be chosen not only in appearance, but also in smell. Take a closer look at the hats, are there any small cracks on them or strange, yellow blotches? If yes, the product is not fresh.

Another interesting criterion is the length of the leg. The fact is that the most useful thing about oyster mushrooms is their hat, and the leg is an almost useless part of the mushroom. Respectable sellers immediately cut off everything unnecessary, leaving buyers with a quality product.

The longest oyster mushrooms are stored in dried, pickled and frozen forms. Fresh, they quickly become unusable, the maximum shelf life in the refrigerator is about 5-6 days. Be sure to pay attention to the date of manufacture.

How tasty is it to cook these all-season mushrooms?

Aromatic mushroom soup

It's time to prepare a light, healthy soup. For this we need:

300-400 grams of oyster mushrooms;
vegetables: potato tuber - 4-5 pieces, onion, 2 carrots;
a little butter;
sour cream to taste;
greens, seasonings to taste.

Wash and chop the vegetables, cut the mushrooms into thin slices. Cover potatoes with water and place over medium heat.

Put onions and carrots in melted butter, after a couple of minutes add oyster mushrooms and simmer for 5-7 minutes. Combine all ingredients in a saucepan and cook until the potatoes are fully cooked. Add spices at the end of cooking. Serve with fresh herbs and a spoonful of fresh sour cream.

Mushroom soup with oyster mushrooms with melted cheese

In addition to the classic recipe, there are many more variations of mushroom soup, for example, a delicious cheese soup. This dish is sure to please all family members, and guests will appreciate the work of the hostess. The ingredients are quite simple:

200-300 gr. oyster mushroom;
250 gr. processed cheese;
2 large tubers of potatoes;
bulb;
seasonings to taste;
greenery.

While the potatoes are cooking, chop the onions and oyster mushrooms. Fry them until cooked. When the potatoes are ready, add melted cheese to the water and wait until it is completely dissolved.

At the end, put the roast, spices and herbs, simmer over low heat for a couple of minutes. Delicious and fragrant soup is ready.

English mushroom soup

And now we will prepare a light, but very nutritious soup. Its secret is in chicken broth and creamy sauce, which will increase the calorie content of the soup and give energy for the whole day. We will need:

300 gr. mushrooms;
1.2 l. broth;
vegetables: carrots, onions;
3 art. l. butter;
eggs - 4 pcs;
flour - 2 tbsp. L.
cream - 300-400 gr.

Fry the vegetables and oyster mushrooms until golden, add the contents of the pan to the boiling broth and reduce the heat. Now it's time to prepare the sauce. Soften the butter, combine with cream and beaten eggs. Heat the mixture and, stirring, add the flour. Pour the finished sauce into the broth, add your favorite spices and herbs. The soup will be ready in 5 minutes.

Bon appetit!