The most affordable mushrooms - oyster mushrooms have a delicate taste and cook very quickly. They contain essential amino acids that are almost identical to those of meat, therefore they are especially recommended for vegetarian menus. Oyster mushroom soups have a sweet aftertaste that is perfectly complemented by a variety of ingredients.
How to choose oyster mushrooms for soup
When choosing mushrooms for soup, pay attention to their smell, it should be weak and slightly damp. A smell with hints of putrefaction indicates the spoilage of the product.
Externally, oyster mushrooms should be light, with a trimmed stem. Dark rusty spots on the surface of the mushrooms indicate that they have been lying for a long time. To the touch, the product should be elastic, soft, light moisture is allowed.
Cracks on the cap of the mushrooms indicate some dryness of the product, which means that a high-quality broth for the broth will not work. Mushrooms can be stored in the refrigerator for up to 5 days. Before cooking, rinse the oyster mushrooms with running water and pour over boiling water; it is not necessary to peel them if it is not indicated in the recipe.
Simple oyster mushroom soup with potatoes: a classic recipe
The broth with oyster mushrooms in this soup turns out to be rich, has a dark color and a strong aroma. The dish can be attributed to a lean, vegan, dietary diet. If desired, you can add more potatoes than indicated in the recipe. This will make the soup even more satisfying.
You will need:
- oyster mushrooms - 300 g;
- carrots - 1 pc.;
- potatoes - 5 pcs.;
- onion - 1 pc.;
- Provencal herbs to choose from - 15 g;
- vegetable oil - 50 ml;
- fresh parsley - 10 g.
Peel and dice the potatoes and cook in salted water in a saucepan. Peel the carrots, grate and add half to the potatoes in the water.
Wash the oyster mushrooms and divide in half. Cut the first half of the mushrooms into large pieces and send also to the potatoes, finely chop the second half and set aside for now.
Heat vegetable oil in a frying pan, fry finely chopped onion and the other half of grated carrots. When the onion is golden, add the pre-cut oyster mushrooms to it and lightly salt to taste. Fry the mushrooms until golden brown.
After the potatoes are cooked, place the mushroom roast in a saucepan and bring the broth to a boil again. Add the provencal herbs, turn off the heat and let the soup sit for 7-10 minutes.
Pour the mushroom broth with oyster mushrooms into bowls and sprinkle with finely chopped parsley. Serve the soup with rye croutons.
Oyster mushroom and chicken soup
This hearty variation is perfect for winter dinners. A thick, nutritious broth, a combination of meat and mushroom proteins will come in handy for both athletes and adolescents, whose body is undergoing a process of rapid growth. Oyster mushroom and chicken mushroom soup does not cause drowsiness and overeating in the stomach, but satiates with one serving.
You will need:
- oyster mushrooms - 250 g;
- chicken fillet - 100 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- celery - 5 g;
- leeks - 10 g;
- parsley greens - 15 g.
Wash the chicken fillet and the peeled onion, put in a saucepan, cover with water, salt and boil until tender. Remember to skim off the foam when the water boils.
Remove the meat, cool and cut into small pieces. Discard the onion. First, put the peeled and diced potatoes into the broth, and after 15 minutes put the oyster mushrooms, chopped on large slices, into the broth.
After 10 minutes, return the chicken to the pot and cook for another 15 minutes. After that, the soup will be ready. Serve sprinkled with fresh parsley, celery, and leeks.
Oyster mushroom and noodle soup
Oyster mushroom noodle soup is a simple yet hearty lunch option. It is good if you cook the noodles yourself, but the purchased egg noodles, especially, will be good. You need to choose long and thin types of it. Use boiled chicken eggs for piquancy in the recipe, they will improve the texture and taste of the dish.
You will need:
- oyster mushrooms - 250 g;
- noodles - 50 g;
- onion - 1 pc.;
- potatoes - 4 pcs.;
- eggs - 2 pcs.;
- tomato paste - 30 g;
- parsley greens - 50 g;
- green onions - 10 g;
- vegetable oil - 60 ml.
Cut the potatoes into strips, send them to boil in salted water. Peel and chop the onion, lightly fry it in vegetable oil, add tomato paste to the pan.
Chop the oyster mushrooms and add to the onion, add a little salt to the mixture and fry until browned. When the potatoes are cooked, add mushroom frying to the pan, put the noodles.
Stir and bring the soup to a boil, stirring occasionally to keep the noodles from sticking together. After boiling, turn off the heat and leave the soup for 5 minutes under a closed lid.
Hard boil the eggs, peel them and cut them in half. Separate the yolks, grate, and chop the whites with a knife. Add these ingredients to mushroom soup. Stir. The soup is ready, serve with parsley and finely chopped green onions.
Oyster mushroom soup with white wine
The spices offered in the soup recipe are selected optimally, but depending on taste preferences, you can remove something or add other spices.
You will need:
- oyster mushrooms - 400 g;
- chicken broth - 1.5 l;
- dry white wine - 80 ml;
- butter - 100 g;
- flour - 50 g;
- onions - 2 pcs.;
- nutmeg - 3 g;
- dried cilantro - 5 g;
- dried dill - 10 g;
- ginger - 3 g;
- paprika - 3 g.
Peel and chop the onion and save in half the butter in a skillet. Cut the mushrooms into thin but large slices, put on the onion, salt everything to taste.
Bring the broth to a boil, pour two ladles into a separate cup, and then pour the white wine into the soup. Send the mushrooms fried with onions to the broth.
Heat the remaining butter in a frying pan and pour in the poured broth, add flour, chopped dill and cilantro, paprika, ginger, nutmeg.
Mix everything thoroughly so that no lumps of flour form, and keep on fire until the sauce thickens slightly. After that, pour the sauce into a saucepan, bring the soup to a boil, turn it off and let it brew under the lid for 15 minutes. Serve the soup with oyster mushrooms and white wine with sour cream.
Soup with oyster mushrooms and cream cheese
The processed cheese gives the mushroom soup a mild, creamy flavor. The broth turns out to be white with a beautiful pale yellow tint. However, it is important to use only a high-quality processed product with a natural composition so that the soup does not stratify.
You will need:
- processed cheese - 2 pcs.;
- oyster mushrooms - 300 g;
- onion - 1 pc.;
- potatoes - 4 pcs.;
- sunflower oil - 50 ml:
- parsley greens - 5 g.
Peel and dice the potatoes. Pour 2 liters of water into a saucepan, put on fire and add potatoes to it, salt. Peel and finely chop the onion, peel and grate the carrots.
Heat the sunflower oil in a skillet, add the onions and carrots and save the vegetables until golden brown. Cut the oyster mushrooms into slices and add to the pan, salt and mix everything. Fry the mushrooms for 3-4 minutes, stirring occasionally.
Put the finished mushroom frying in a saucepan. Cut the processed cheese into thin slices and gradually put them in the broth, stirring constantly so that they dissolve and do not stick together.
Cook the soup until all the cheese is melted in the broth. After that, let the dish stand for 5 minutes under the closed lid and pour into plates. Garnish with a sprig of parsley when serving. If you wish, you can serve garlic croutons with mushroom soup.
Oyster mushroom soup cooked in a slow cooker
For a multicooker, you need to prepare all the ingredients and choose the right cooking mode. Mushroom soup from a multicooker will preserve more of the beneficial properties of the products.
You will need:
- oyster mushrooms - 200 g;
- potatoes - 4 pcs.;
- rice - 30 g;
- onion - 1 pc.;
- young garlic - 5 g;
- carrots - 1 pc.;
- sour cream - 50 ml;
- sunflower oil - 50 ml.
Pour sunflower oil into the multicooker bowl, put finely chopped onions, grated carrots. Set and turn on the "Roast" or "Bake" mode. After 3 minutes, add the thinly chopped mushrooms and the garlic crushed in a press to the bowl.
After another 5 minutes, add rice to the bowl, fry it for 5-7 minutes and turn off the mode. Pour water into a bowl and salt. Cut the potatoes into strips, put in a bowl, mix everything and cover the multicooker with a lid.
Select the mode: "Soup", "Stew", "Multi", and set the time - 30 minutes. After the beep, turn off the multicooker and let the soup sit for another 10 minutes. Pour the oyster mushroom soup into bowls and season with a spoonful of sour cream or low-fat cream.
Creamy soup with oyster mushrooms and cauliflower
You will need:
- oyster mushrooms - 200 g;
- cauliflower - 300 g;
- butter - 100 g;
- potatoes - 5 pcs.;
- milk - 800 ml.
Peel potatoes and chop with cabbage, boil vegetables in salted water. Separate a couple of cabbage inflorescences, chop finely and set aside.
Chop the onion finely and fry with mushrooms in butter, salt to taste. Set aside a third of the roast. Heat the milk. Put the main frying to the potatoes and cabbage, pour the milk over the mass, add the remaining melted butter there.
Beat the soup with a blender until the mixture is smooth. Pour in the delayed frying and add the cabbage, cook for another 15 minutes and serve with herbs and croutons.
